Title: Kobeba Samakeyah
Categories: Appetizer Ethnic
Yield: 6 Servings

1/2	c	Bulgur, fine (cracked wheat)
1/2	sm	Onion, cut in half
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
2	tb	Vinegar, red wine
1		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.

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

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