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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup bulgur -- fine

  3. -- wheat)

  4. 1/2 small onion -- cut in half

  5. --fish filling--

  6. 1/2 pound flounder -- fillets, or 1/2 pound cod -- fillets

  7. 2 tablespoons butter -- unsalted

  8. 1 medium onion -- chopped

  9. 2 scallions -- trimmed, chopped

  10. 1 tablespoon cilantro -- chopped

  11. (opt) -- ¥

  12. 1 teaspoon cumin -- ground

  13. --tahini sauce--

  14. 1/2 cup tahini -- (sesame seed paste)

  15. 1/2 cup water -- (approximately)

  16. 2 tablespoons vinegar -- red wine

  17. 1 garlic -- clove, minced

  18. salt -- (to taste)

  19. pepper -- (to taste)

  20. 2 tablespoons parsley -- chopped

  21. oil -- vegetable (for -- frying

Instructions Jump to Ingredients ↑

  1. Cover the bulgur with water and soak for 30 minutes.

  2. Drain and, a handful at a time, thoroughly squeeze out all liquid.

  3. 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.

  4. Fish Filling: == Steam fish until just cooked. Flake into small pieces and set aside.

  5. Heat butter in a small skillet then add onion and scallions and sauté until onion wilts, 3 to 5 minutes.

  6. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes.

  7. Set aside and cool completely.

  8. For Tahini Sauce: == Place tahini and a 1/2 cup water in processor or blender; blend until smooth.

  9. Add wine vinegar, garlic and salt and pepper; blend until smooth.

  10. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley.

  11. Set aside, covered, at room temperature.

  12. 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.

  13. Moisten fingers frequently and patch any cracks as you work.

  14. 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.

  15. Cover and freeze until firm, at least 2 hours.

  16. Heat 2 inches of vegetable oil in large saucepan to 375FFry kobebas until golden, 4 to 5 minutes, turning once.

  17. Serve immediately with tahini sauce.

  18. 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

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