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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup fine bulgur
1/2 sm. onion, cut in half
md. Salt, to taste
Pepper, to taste
Fish Filling:
1/2 lb. flounder or cod fillets
2 tbsp. unsalted butter
1 onion, chopped
2 scallions, trimmed and chopped
1 tbsp. chopped cilantro (optional)
1 tsp. ground cumin
Salt, to taste
Pepper, to taste
Tahini Sauce:
1/2 cup tahini
1/2 cup water (approximately)
2 tbsp. red wine vinegar
1 clove garlic, minced
Salt, to taste
Pepper, to taste
2 tbsp. chopped parsley
Vegetable oil for frying
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Directions:
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Cover the bulgur with water and soak for 30 minutes. Drain and thoroughly squeeze out all liquid, a handful at a time. 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 sauté until onion wilts, approximately 3 to 5 minutes. Stir in flaked fish, cilantro, cumin, salt and pepper, stirring gently over medium heat for 2 minutes. Set aside and cool completely.
Tahini sauce:
Place tahini and 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 of 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 approximately 1 tbsp. 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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Source: Chef Andree Abramoff, at Andree's Mediterranean Restaurant, New York.
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