Klarstein 10031667 Handbuch Seite 20

Guide of Stuffed Kebab
Ingredients
500 g lamb, cut into strips
500 g washed and drained bulgur
1 small onion
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Ingredients
400 g lamb, cut into strips
1 tbsp oil
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2 medium onions, finely chopped
1-2 tsp allspice
1 tbsp plain flour
Salt and pepper
Ingredients
Outer casing mass
Filling mass
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Outer Casing
Pass alternate batches of lamb and bulgur wheat through the
mincer fitted with the fine screen, adding the onion before
all the lamb and wheat are minced. Mix the minced lamb,
onion and wheat together then pass back through the min-
cer a second time. If an extra fine screen and mince the mix-
ture for a third time, alternatively continue mincing using the
fine screen. The mixture is now ready to extrude through the
kebab maker attachment.
Filling
To make the filling, mince the lamb using the fine screen, fry
the onion in the oil until golden brown, add the lamb and
allow to brown and cook through. Add the remaining ingre-
dients and cook for 1-2 minutes. Drain off any excess fat if
necessary and allow cooling.
Stuff the Kebab
Extrude the casing mixture through the kebab maker and
cut into approximately 7.5 cm lengths. Pinch one end of the
tube together, end which can be pinched together, and then
carefully fill with the stuffing mixture leaving a small gap at
the open end which can be pinched together to seal.
Deep fry the kebab in batches in hot oil 190°C for approxi-
mately 6 minutes of until golden brown and the filling piping
hot.
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