| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Lebanese | Appetizers, Masterchefs, New york, Lebanese, Am | 6 | Servings |
INGREDIENTS
| 1/2 | c | Bulgur, fine (cracked wheat) |
| 1/2 | sm | Onion, cut in half |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 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) | ||
| 1/2 | c | Tahini (sesame seed paste) |
| 1/2 | c | Water (approximately) |
| 2 | tb | Vinegar, red wine |
| 1 | Garlic, clove, minced | |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 2 | tb | Parsley, chopped |
| Oil, vegetable (for frying) |
INSTRUCTIONS
FISH FILLING TAHINI SAUCE 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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