INGREDIENTS
 2 liters of Hot Water
 1Kg of Kibbea Flour
 1 kg of Ground Meat
 20g of Salt
 40g of Meat Broth
 Seasonings to taste
 3Kg Creamy Cottage Cheese
METHOD OF PREPARATION
 Moisten the kibble with the hot water and let it sit for about 1 hour.
 Stir about every 15 minutes.
 Mix the hydrated flour with ground beef, salt, broth and seasonings.
 Mount and prepare your equipment as instructed in the manual.
 Place dough in small portions in the bucket of your equipment as recommended in the manual.
 If your equipment does not have the kibble jaw, you can also make this recipe in kibble format.
 Put the Catupiry in the stuffing bucket.
 Turn on your equipment and press the reset button.
 Press the stuffing button and wait for it to come down through the spout before reaching the cutter.
 Disconnect.
 Turn on the dough button and wait until it reaches the height of the filling.
 Disconnect.
 Turn on the cutter.
 Turn on the dough and the filling.
Remember: Feed the bucket of your equipment in small portions according to the desired production.
This recipe yields approximately: 320 units of 20g