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Baking kibbeh:
• Pre-heat the oven to 200 degrees Celsius.
• Line a baking tray with baking paper and place the kibbeh onto the baking tray, evenly spaced out
about 4 centimetres apart.
• Lightly brush the kibbeh with cooking oil.
• Bake for 25 minutes or until they are golden brown.
Deep frying kibbeh:
• Heat vegetable oil in a saucepan so that it is hot enough that you can see some gentle bubbling.
• Deep fry for 4 minutes or until golden brown.
• Deep fry in batches so that the saucepan is not crowded.
Serving kibbeh:
Serve hot or at room temperature with tzatziki sauce, Greek yoghurt and salad.
MAKING SAUSAGES:
Making homemade sausages requires no more than your chosen meat, seasonings, casings and the
meat mincer. Create delicious combinations by mixing different herbs and spices.
1. Assemble the sausage attachment (fig.11).
2. Place the sausage casing around the sausage attachment. Tie the first end of the sausage casing
and then use the food pusher to push the minced meat through. Minced meat must be used, not
meat cubes.
• Sausage casings can be purchased through butcher shops.
3. Once all the minced meat has run through the sausage casing, snip the sausage with scissors and
then tie off the sausage casing at the other end. Use a rolling motion to help easily tie the sausage
casings.
4. Roll and tie individual sections to desired sausage lengths, making sure to remove any air bubbles.
Allow the sausage to rest for 60 – 90 minutes. For best results, refrigerate overnight before
cooking the sausages.
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