Thursday, May 8, 2008

Kobeba Samakeyah

  • 1/2 c Bulgur, fine (cracked wheat)
  • 1/2 sm Onion, cut in half
  • Salt (to taste)
  • Pepper (to taste)
Fish Filling:
  • 1/2 lb Flounder, fillets, OR
  • 1/2 lb Cod, fillets
  • 2 tb Butter, unsalted
  • 1 md Onion, chopped
  • 2 Scallions, trimmed, chopped
  • 1 tb Cilantro, chopped
  • -- (coriander) (opt)
  • 1 ts Cumin, ground
  • Salt (to taste)
  • Pepper (to taste)
Tahini Sauce:
  • 1/2 c Tahini (sesame seed paste)
  • 1/2 c Water (approximately)
  • 2 tb Vinegar, red wine
  • 1 ea Garlic, clove, minced
  • Salt (to taste)
  • Pepper (to taste)
  • 2 tb Parsley, chopped
  • Oil, vegetable (for frying)
  • Cover the bulgur with water and soak for 30 minutes.
  • Drain and, a handful at a time, thoroughly squeeze out all liquid.
  • Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary.
  • Transfer to bowl and knead until smooth. Set aside.
Fish Filling:
  • Steam fish until just cooked. Flake into small pieces and set aside.
  • Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes.
  • Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes.
  • Set aside and cool completely.
For Tahini Sauce:
  • Place tahini and a 1/2 cup water in processor or blender; blend until smooth.
  • Add wine vinegar, garlic and salt and pepper; blend until smooth.
  • Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley.
  • Set aside, covered, at room temperature.
To Assemble:
  • To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long.
  • Moisten fingers frequently and patch any cracks as you work.
  • Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal.
  • Cover and freeze until firm, at least 2 hours.
  • Heat 2 inches of vegetable oil in large saucepan to 375 F.
  • Fry kobebas until golden, 4 to 5 minutes, turning once.
  • Serve immediately with tahini sauce.

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