What is a kebbe attachment in a meat grinder?

Kebbe is a traditional oriental meat dish, vaguely reminiscent of the cutlets familiar to the Slavic culinary tradition. They are a two-layer minced meat, the outer part of which is mixed with specially ground flour, and the inner part is with the addition of nuts. Chefs are offered various variations of this dish, among which even completely vegetable analogues have appeared. Manufacturers appreciated the popularity of this masterpiece of culinary art and took care of making its preparation easier by developing a device of the same name.

What is a kebbe attachment

This is a two-part attachment for a meat grinder, consisting of an outer truncated cone and an inner liner with a convex center and peripheral holes. Most often made of plastic, metal versions are slightly less common.

Kebbe is intended to facilitate the preparation of the dish of the same name, namely to form its outer layer, a hollow outer shell.

Plastic options are durable and practical, but with frequent use they can become covered with burrs, which prevent the formation of a fairly even and dense shell of the future dish. They are equipped with electric meat grinders of almost all well-known brands, with the exception of economy class appliances.

Metal versions of kebbe are more commonly found in hardware stores as separately sold equipment. Compatible with old type manual meat grinders.They are durable, resistant to mechanical damage, but are prone to rust if not properly maintained. Therefore, after washing, it is recommended to wipe them dry before storing them.

Features of the nozzle, how to use

Kebbe consists of two parts that need to be nested inside each other. The resulting structure is attached to the head of the meat grinder, from which the knives and grate are first removed.

Experienced chefs recommend cooling the metal nozzle in the freezer before use.

Then the pre-cooked minced meat is placed into the meat grinder receiver and the device is started. The output should be hollow meat tubes into which you need to place the second component of the dish.

To facilitate a non-trivial task, you can use a device for forming sausages, the diameter of the outlet hole of which coincides with the circumference of the hole in the minced meat tubes.

The finished dish is fried according to the original recipe, but baking and steaming are also acceptable.