Kobeba Samakeyah
Yield
6 servingsPrep
20 minCook
10 minReady
170 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cracked wheat (bulgur)
|
|
| ½ | small |
onions
cut in half |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Fish filling | |||
| ½ | pound |
flounder fish fillets
or cod fillets |
*
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
scallions, spring or green onions
trimmed, chopped |
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | x |
coriander
optional |
*
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Tahini sauce | |||
| ½ | cups |
tahini (sesame paste)
|
*
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cracked wheat (bulgur)
|
|
| 0.5 | small |
onions
cut in half |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Fish filling | |||
| 226.8 | g |
flounder fish fillets
or cod fillets |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
scallions, spring or green onions
trimmed, chopped |
|
| 15 | ml |
cilantro
chopped |
|
| 1 | x |
coriander
optional |
*
|
| 5 | ml |
cumin
ground |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Tahini sauce | |||
| 118 | ml |
tahini (sesame paste)
|
*
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | x |
vegetable oil
|
*
|
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.
