Kobeba samakeyah
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Kobeba samakeyah
  Appetizers    New York    Lebanese  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18992. Report a problem with this recipe.
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      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)

MMMMM------------------------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)

MMMMM------------------------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.
  




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Recipe ID 18992 (Apr 03, 2005)

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