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7. Wash all components (except the housing and the power cord)
with warm soapy water and completely dry them before reassem-
bling. Do not use strong and abrasive detergents. The meat feed
pan (7), pusher (15), operating unit (8) and screw (4) are dish-
washer-safe.
8. Having washed the appliance, carefully dry all metal
parts to prevent corrosion.
9. The exterior surfaces of the grinder can be cleaned with a slightly
damp soft lint free cloth and without additives. Do not immerse the
housing (1) of the appliance into water.
Note:
– Do not use spirits, gasoline and other similar substances
to clean the appliance.
– Regularly lubricate the perforated disc and the cross-
shaped cutter with vegetable oil to prevent corrosion.
– When the appliance is not used, store it in a safe, dry
place out of reach of children.
USEFUL TIPS
How to make the kebbe casings:
450 g lean lamb meat, veal or beef*
150-200 g flour*
1 tsp ground cloves
1 tsp nutmeg
1 pinch chili powder
1 pinch black ground pepper
* Use of larger quantity of meat and lesser quantity of flour will im-
prove the texture and taste of the dish.
Mince the meat three times (the first time using the perforated disk
with medium holes, and the next two times using the disk with small
holes) and mix it with the other ingredients. Mince the mixture three
times as well.
Fix the kebbe attachment to the tip of the screw and make the kebbe
outer casings then slightly freeze them. Then fill them with the follow-
ing ingredients and fry them in olive oil.
Meat stuffing:
100 g lamb meat
1.5 tbsp olive oil
1.5 tbsp finely chopped onion
/
tsp ground cloves
1
3
/
tsp salt
1
2
1.5 tbsp flour
Fry the lamb meat to brown it and mix in all other ingredients, fill
the kebbe casings with this mixture and fry.
You can fill the Kebbe with any other stuffings e.g., stewed veg-
etables, cooked rice etc.
Making Kebbe
8
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