Ingredients
1/2 cup Bulgur, fine (cracked wheat)
1/2 sm Onion, cut in half
Fish Filling
1/2 lb Flounder, fillets, OR
1/2 lb Cod,fillets
2 tbs Butter,unsalted
1 med Onion,chopped
2 x Scallions,trimmed,chopped
1 tbs Cilantro,chopped
Coriander (opt)
1 tsp Cumin, ground
Salt (to taste)
Pepper (to taste)
Tahini Sauce
1/2 cup Tahini (sesame seed paste)
1/2 cup Water
2 tbs Vinegar, red wine
1 x Garlic, clove, minced
Salt (to taste)
Pepper (to taste)
2 tbs Parsley, chopped
Oil, vegetable (for frying)
Method :
* 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:
*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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