Carrera 657 Manual De Instrucciones página 28

Recipe for Lebanese lamb kibbeh
Ingredients:
115 g bulgur wheat
325 g lamb cut into cubes, without bones
15 ml (1 tablespoon) sunflower oil
6 g noble sweet paprika
1 small, finely diced onion
30 ml (2 tablespoons) pignolia
50 g flour
2.5 ml (1/2 teaspoon) ground spices including salt, freshly ground black
pepper and your favourite spices
Preparation:
1. In a covered pot of water, bring the bulgur wheat to a boil. Cook slowly for
15 minutes then drain and put aside.
2. Use the fine disc to mince the lamb then put it aside.
3. Heat oil in a pan and gently roast the onion cubes for 5–6 minutes until golden
brown.
4. Add the pignolia and gently roast for another 30–60 seconds.
Add one third of the minced lamb and gently roast for approx. 10 minutes.
Season the ingredients using half of the spice mix.
5. Blend the drained bulgur with the remaining lamb and season the mixture
with the other half of the spice mix. Attach the dough hook to the food
processor and blend the ingredients for 5 minutes at speed level 1.
Add 50 g flour and blend with the dough hook until the flour is mixed in.
6. Push the bulgur mixture through the kibbeh attachment and cut it every
7.5 cm.
7. Close the ends and fill each portion with 1 teaspoon of the gently roasted
minced meat. Close the filling hole and shape the portion into a ball.
8. Heat the oil to approx. 160 °C then fry the kibbeh balls in portions for
3–4 minutes on each side until golden brown. While frying the remaining
balls, keep the finished ones warm in the oven.
9. Serve the hot kibbeh balls along with a spicy yoghurt dressing and salad.
30 EN