Recipe - Kobeba Samakeyah

One half cup Bulgur, fine (cracked wheat)
One half small Onion, cut in half
Salt (to taste)
Pepper (to taste)

FISH FILLING
One half pound Flounder, fillets, OR
One half pound Cod, fillets
2 tablespoon Butter, unsalted
1 md Onion, chopped
2 Scallions, trimmed, chopped
1 tablespoon Cilantro, chopped
(coriander) (opt)
1 teaspoon Cumin, ground
Salt (to taste)
Pepper (to taste)

TAHINI SAUCE
One half cup Tahini (sesame seed paste)
One half cup Water (approximately)
2 tablespoon Vinegar, red wine
1 Garlic, clove, minced
Salt (to taste)
Pepper (to taste)
2 tablespoon Parsley, chopped
Oil, vegetable (for frying)

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 onandoff 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 One half 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 ballsize 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
cigarshaped 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.

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 York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip