Operation Manual

24
Leopard G5 EN
BEEM - Elements of Lifestyle
Classical Kebbe lling
Ingredients (for approx. 20 pieces)
1 onion
●
A little olive oil
●
2 teaspoons of pine nuts
●
500 g mutton (or beef for example)
●
Salt
●
Pepper
●
Fryer fat
●
Mince the meat in the mincer three times.
Steam the onions in the olive oil. Add the
pine nuts and fry to a golden brown. Add
meat, season with salt and pepper and fry
until the meat has a crispy colour.
Now ll the meat wrap with mince and
push the ends together with wet hands in
order to close them. The ends of the egg-
shaped dumplings are pushed together to
a point to achieve the typical shape. Fry
the Kebbe pieces to a golden brown in fry-
ing fat heated to approx 160-170 °C. Take
the nished pieces out of the fat, put them
onto kitchen paper to allow the fat to drip
off and serve them hot. They taste best to-
gether with salads, dips and pitta bread.
Shortbread biscuits
Ingredients
200 g butter
●
200 g of sugar
●
1 packet of vanilla sugar
●
200 g ground almonds
●
2 eggs
●
400 g of our
●
100 g starch
●
Whip the butter, sugar, vanilla sugar to a
froth and add eggs little by little. Then add
the almonds, our and starch to the but-
ter mass and mix well. Wrap the dough in
cling lm and allow it to rest for 30 minutes
before continuing.
First mount the shortbread attachment. Fill
the lling shaft with the dough and allow it
to run through the shortbread attachment.
Cut the shortbread to the desired length
and put the pieces onto the baking tray
covered with baking paper. Bake the bis-
cuits at medium heat (approx. 175 °C) for
approx. 10 minutes.
After using
Switch off the appliance as described 
in the section Switching the appli-
ance on/off (page 22).
Pull the plug out of the mains socket. 
Remove the attachment as described 
in the section Removing the attach-
ment (page 21).
Clean the appliance and the accesso- 
ries used as described in the section
Cleaning and care (page 25).