Kobeba Samakeyah

http://www.recipeatlas.com/lebaneserecipes/kobebasamakeyahrecipe.html

Ingredients:

• 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)

Directions:

• 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.