Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Bulgur, fine (cracked wheat) Salt (to taste)
1/2 sm Onion, cut in half Pepper (to taste)

--------------------------------FISH FILLING--------------------------------
1/2 lb Flounder, fillets, OR 1 tb Cilantro, chopped
1/2 lb Cod, fillets -- (coriander) (opt)
2 tb Butter, unsalted 1 ts Cumin, ground
1 md Onion, chopped Salt (to taste)
2 Scallions, trimmed, chopped Pepper (to taste)

--------------------------------TAHINI SAUCE--------------------------------
1/2 c Tahini (sesame seed paste) Salt (to taste)
1/2 c Water (approximately) Pepper (to taste)
2 tb Vinegar, red wine 2 tb Parsley, chopped
1 ea Garlic, clove, minced 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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