Bosch MUZ9BS1 Instruction Manual page 15

Recipes
Kebbe
Dough pockets:
– 500 g lamb, cut into strips
– 500 g bulgur wheat, washed and drained
– 1 small onion, chopped
■ Process the lamb and wheat with the
meat mincer, alternating between the two
(perforated disc, fine).
■ Mix the dough thoroughly and mix in the
onion.
■ Process the mixture another two times
with the meat mincer.
Filling:
– 400 g lamb, cut into strips
– 2 medium­sized onions, chopped
– 1 tablespoon of oil
– 1 tablespoon of flour
– 2 teaspoons of pimento
– Salt and pepper
■ Process the lamb with the meat mincer
(perforated disc, fine).
■ Fry the onions until golden brown.
■ Add the lamb and fry until well done.
■ Add the remaining ingredients.
■ Fry everything gently for approx.
1­2 minutes.
■ Pour off the excess fat.
■ Leave the filling to cool down.
Prepare the kebbe:
■ Use the kebbe maker to process the
mixture for dough pockets.
■ Cut off pieces 7.5 cm in length from the
hollow strand of dough.
■ Press one end of the dough pocket to
seal.
■ Insert a little filling in the opening and
also seal the other end of the dough
pocket.
■ Heat the oil (approx. 180 °C) and
deep­fry the dough pockets for about
6 minutes until golden brown.
Whirls or pasta
Prepare sponge mixture
■ Prepare the sponge mixture as described
in the main operating instructions for
the kitchen machine. X see section
"Recipes"
Prepare pasta dough
– 500 g finely ground flour (type 500)
– 250 g eggs (approx. 5)
– 1 pinch salt
■ Mix all ingredients for about 6 to
8 minutes at setting 3 until a dough
forms.
Make whirls or pasta
■ Prepare the kitchen machine by fitting
the attachment you require.
■ Divide the prepared dough into small
pieces.
■ Plug the mains plug into the mains. Turn
the rotary switch to setting 1­2 (whirl
maker) or setting 7 (pasta maker).
■ Add the pieces of dough to the filling tray
and press down with the pusher.
■ Whirls: Cut the shaped dough off to the
required length directly at the threaded
ring using a knife. Place the whirls on a
baking tray which has been dusted with
flour or covered with greaseproof paper.
Pasta: If you remove the shaped dough
and add it to the filling tray again, it will
become very smooth and supple. After
passing the pasta through a second time,
cut off to the required length directly at
the threaded ring using a knife. Place the
pasta on a cotton cloth dusted with flour
or on a wooden board.
Notes:
– The dough should not be too soft to
ensure the shape you require.
– Fresh pasta can also be dried for
storage.
Subject to change without notice.
Recipes en
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