Moulinex ME206181 Manual Del Usuario página 15

KIBBEH BI LABAN (Kibbeh meatballs in yoghurt)
Serves 6 – Preparation time: 1 hr
Standing time: 1 hr in refrigerator
Ingredients for the kibbeh mixture:
600 g meat – 300 g bulgur (cracked
wheat) – salt
1. Cut the meat into pieces. Fit the
4.7 mm disc onto the mincer.
Mince the meat, at the same
time adding the bulgur. Run the
mixture at least twice in the min-
cer until smooth. Add salt cover
with cling film and then leave the
mixture to chill in the refrigerator
for 1 hour.
2. Form the mixture into small balls.
3. To prepare the sauce: wash the
bunch of coriander, pat it dry
with kitchen paper and remove
the leaves. Peel and crush the
garlic. Brown the garlic and co-
riander leaves in a frying pan for
COULIS ATTACHMENT (F)
Assembling the coulis attachment (diagrams 3.1 and 3.2)
This attachment enables you to
make coulis (red berries, tomatoes)
and juices (apples, pears, oranges,
etc.) Take the plastic screw F3 (hexa-
gon facing upwards) and place the
drive F2 into it (spring in the direction
of with the screw).
Ingredients for the sauce:
1 kg yoghurt – 1 bunch of coriander
– 4 cloves of garlic – 3 tablespoon
cornflour – salt, pepper
1 to 2 minutes on low heat. Set
aside.
4. Beat the yoghurt and cornflour
together and season with salt
and pepper. Pour the yoghurt
and corn flour mixture into a sau-
cepan through a fine sieve. Bring
the mixture to the boil and re-
duce the heat. Cook carefully,
stirring continuously so that the
yoghurt does not stick to the
pan.
5. Add the garlic and coriander.
Poach the kibbeh meatballs for
10 minutes.
Take the body F1 by the feeder tube,
placing the widest opening facing
downwards.Then introduce the drive
assembly (F2) – screw (F3) into it.
Place the filter F4 lining up the 2 lugs
with the 2 notches on the body F1.
Then position the nut F5 and screw
home.
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