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Kobeba Samakeyah















Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


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
2 each scallions, spring or green onions
trimmed, chopped
1 tablespoon cilantro
1 x coriander
1 teaspoon cumin
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
1 x salt
1 x black pepper
2 tablespoons parsley leaves
1 x vegetable oil


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 8842% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 7mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 8%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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