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Recipe
(Stuffi ng)*
Mutton
Olive oil
Onion (cut fi nely)
Allspice
Salt
Flour
Grind mutton once or twice.
Fry onion until brown and add minced mutton,
allspice, salt and fl our.
Grind the mixture three times.
* Stuffi ng and lean meat should be ground and seasoned. (See page EN6 "How to Grind Meat".)
Attach the Coarse Cutting Plate to the grinder. For fi ner textured kubbe, use the Fine Cutting Plate.
For making the cylindrical outer shell, disassemble by reversing steps on "To Assemble" from 3-5 of page EN5 to
remove the Cutting Plate and the Cutting Blade.
1
Place the Kubbe Attachments A and B onto the Feed Screw shaft together,
fi tting the Protrusions in the slots.
2
Screw the Cap into the Head fi rmly in clockwise direction.
• Do not overtighten.
• The air vents at the bottom and the side of the Motor Housing should be kept free
and not blocked.
Plug in, then switch on.
3
Place seasoned lean meat (already ground) into the Hopper Plate and press
it through grinder with the Food Pusher.
Pinch at desired length to make a short cylindrical outer shell.
After use, switch off and unplug.
4
Form kubbe as illustrated below and deep fry.
Stuffi ng
Cylindrical outer shell
Meat_Grinder_MK-GJ1700.indb 7
Meat_Grinder_MK-GJ1700.indb 7
How to Make Kubbe
100 g
1 1/2 tablespoons
1 1/2 tablespoons
1/3 teaspoon
1/2 teaspoon
1 1/2 tablespoons
(Outer shell)
Lean meat*
450 g
Flour
150-200 g
Allspice
1 teaspoon
Nutmeg
1 teaspoon
Powdered red pepper
a pinch
Pepper
dash
Grind meat three times and mix all ingredients
together in a bowl.
• More meat and less fl our for outer shell creates better
consistency and taste.
Protrusions
Slots
EN7
11/14/2018 10:32:31 AM
11/14/2018 10:32:31 AM
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