Kebbe sausages in a meat grinder

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for cooking Kebbe sausages in a meat grinder. Lamb is better to take a young one with a small amount of fat or replace it with beef. Boil the egg hard-boiled and cool.

2. Step 2:

   

   Bulgur is a grain of crushed wheat and it is added to minced meat instead of bread. That besides, it is also much healthier than bread. Before using, rinse the bulgur thoroughly and soak it in warm water for 4-5 hours in a ratio of 1 * 3. Rinse the cereal thoroughly and put it on a sieve to drain the water.

3. Step 3:

   

   Cut the hard cheese into thin slices. Even better, if you take processed cheese plates, it will be easier to work with it.

4. Step 4:

   

   Wash, dry and finely chop the green onions.

5. Step 5:

   

   Peel and grate the egg. Put it in a bowl with chopped onion, add salt and mix.

6. Step 6:

   

   Spread the filling over the cheese plates and roll into tight tubes.

7. Step 7:

   

   Remove the bones from the lamb, if there are any, rinse and cut into pieces. Pass through a meat grinder with a fine grate and mix.

8. Step 8:

   

   Add the prepared bulgur to the minced meat, add salt, pepper and mix. Instead of black pepper, you can take white or green peppers.

10. Step 9:

    

    Again pass the mass through a meat grinder with a fine grate, mix.

11. Step 10:

    

    Now remove the grate and the cutting knife from the meat grinder. Install kebbe cooking nozzles instead. It consists of two parts, which are a nozzle with a truncated cone, and the second is a circle with a rounded bulge. Assemble the meat grinder, turn it on and get hollow tubes of the length we need. Place the blanks on a plate in one layer.

12. Step 11:

    

    Cheese tubes with filling insert inside the meat tubes and form a kebbe, tightly closing the tips.

13. Step 12:

    

    Pour refined vegetable oil into a frying pan and heat over medium heat. To check the oil, it is enough to put dry vermicelli in it. If bubbles begin to form on its surface, the oil is ready. Lower the cooked kebbe and fry in oil until golden brown on all sides. There should be enough oil so that the kebbes are immersed more than half their thickness.

14. Step 13:

    

    Transfer the fried kebbe to a plate with paper napkins to remove excess fat.

15. Step 14:

    

    Serve kebbe immediately with rice or lots of greens and vegetables.

16. Step 15:

    

    Bon appetit.