| 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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