KOBEBA SAMAKEYAH

Title:  KOBEBA SAMAKEYAH
  Categories: Appetizers, Masterchefs, New york, Lebanese, Am
       Yield: 6 servings
 
     1/2 c  Bulgur, fine (cracked wheat)
     1/2 sm Onion, cut in half
            Salt (to taste)
            Pepper (to taste)

--------------------------------FISH FILLING--------------------------------
     1/2 lb Flounder, fillets, OR
     1/2 lb Cod, fillets
       2 tb Butter, unsalted
       1 md Onion, chopped
       2    Scallions, trimmed, chopped
       1 tb Cilantro, chopped
            -- (coriander) (opt)
       1 ts Cumin, ground
            Salt (to taste)
            Pepper (to taste)

--------------------------------TAHINI SAUCE--------------------------------
     1/2 c  Tahini (sesame seed paste)
     1/2 c  Water (approximately)
       2 tb Vinegar, red wine
       1 ea Garlic, clove, minced
            Salt (to taste)
            Pepper (to taste)
       2 tb 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 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:
   ============
  
        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.