Kobeba Samakeyah
Submitted by chubby1
Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
170 minKobeba (also spelled kibbeh) samakeyah is a Lebanese fish version of the more common lamb kibbeh. Bulgur wheat is soaked, drained, and processed into a smooth, pliable shell that gets shaped around a cumin-spiced fish filling, frozen to hold its shape, then deep-fried until crisp and golden.
The shell-making takes some practice. You form golf ball-sized portions of the bulgur mixture into hollow tubes around your index finger, patch any cracks, fill with a tablespoon of cooled fish filling, and seal the ends. Keep a bowl of ice water nearby and dip your fingers constantly. The bulgur is sticky and unforgiving when it dries out.
The fish filling is mild and aromatic. Steamed flounder (or cod) flaked into small pieces, sauteed with onions, scallions, cilantro, and ground cumin. It needs to cool completely before filling, or it will soften the bulgur shells and they’ll fall apart during frying.
The tahini sauce ties everything together: sesame paste thinned with water, sharpened with rice vinegar and garlic, and finished with parsley.
Chef Tips
- Freeze the assembled kobeba for at least 2 hours before frying. This firms them up so they hold their shape in the hot oil.
- Squeeze every drop of water from the soaked bulgur. Wet bulgur makes a mushy shell that won’t hold together.
- Fry at 375°F (190°C) and don’t crowd the pan. Too many at once drops the oil temperature and makes them greasy instead of crisp.
Variations
- Baked version: Brush with oil and bake at 400°F (200°C) for 20 minutes, turning once, for a lighter alternative to deep frying.
- Shrimp filling: Use chopped cooked shrimp in place of the flounder for a richer, sweeter filling.
- Lemon tahini: Add a tablespoon of fresh lemon juice to the tahini sauce for extra brightness.
Ingredients
Directions
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 sauté 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 ½ 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℉ (190℃).
Fry kobebas until golden, 4 to 5 minutes, turning once.
Serve immediately with tahini sauce.
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