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 sautÃ© 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 375FFry kobebas until golden, 4 to 5 minutes, turning once.
Serve immediately with tahini sauce.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New Yo