Cleaning And Care - Landig PRO-STAR Mode D'emploi

2. Allow the meat shells to freeze slightly
to make filling easier.
Classic Kebbe filling
Use the following ingredients for a
quantity of about 20:
●
500 g mutton (or beef)
●
2 Tbls. pine nuts
●
1 chopped onion
●
Some olive oil
●
Salt
●
Pepper
●
Deep-frying fat
Proceed as follows:
1. Mince the meat repeatedly by putting it
through the meat grinder three times.
2. Sauté the onion in olive oil, add the
pine nuts and allow to become golden
brown.
3. Add the meat, season with salt and
pepper and continue sautéing until the
meat takes on a crispy colour.
4. Now fill the meat shells with the
minced meat and press the ends to-
gether with moistened hands so they
are well closed. To obtain the typical
form, the ends of the egg-shaped
balls are drawn to a point.
5. Deep-fry the Kebbe pieces until gold-
en brown in deep-frying fat heated to
about 160-170° C.
6. Remove the pieces from the fat when
done and allow them to drip off on
some paper towel and then serve
them hot.
Tips:
1. They are tasty when served with sal-
ads, dips or pita bread.
18
Spritz biscuits
Use the following ingredients:
●
200 g butter
●
200 g sugar
●
1 package vanilla sugar
●
200 g ground almonds
●
2 eggs
●
400 g flour
●
100 g starch
Proceed as follows:
1. Stir the butter, sugar and vanilla sugar
until creamy and then add the eggs
gradually.
2. Add the almonds, flour and starch to
the butter mass and mix further until
well distributed.
3. Wrap the dough in plastic foil and al-
low it to rest for 30 minutes before
continuing.
4. Mount the spritz biscuits attachment.
Put the dough into the hopper and al-
low it to run through the spritz biscuits
attachment.
5. Cut the spritz biscuits to the desired
length and place the pieces onto a
baking sheet lined with baking paper.
6. Bake the biscuits at medium heat
(about 175 °C) for about 10 minutes.

Cleaning and care

DANGER
Hazard due to electrical current!
► Never immerse the appliance or the
mains plug in water or other liquids.
► Never hold the appliance under run-
ning water.
EN