Kobeba Samakeyah Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Bulgur, fine, cracked wheat
1/2 small: Onion, cut in half
FISH FILLING
1/2 lbs: Flounder, fillets, OR
1/2 lbs: Cod, fillets
2 tbsp: Butter, unsalted
1 medium: Onion, chopped
2: Scallions, trimmed, chopped
1 tbsp: Cilantro, chopped
Coriander, opt
1 tsp: Cumin, ground
Salt, to taste
Pepper, to taste
TAHINI SAUCE
1/2 cup: Tahini, sesame seed paste
1/2 cup: Water,
2 tbsp: Vinegar, red wine
1: Garlic, clove, minced
Salt, to taste
Pepper, to taste
2 tbsp: Parsley, chopped
Oil, vegetable, for frying
Directions:
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 Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andrees Mediterranean Restaurant, New York
Source from luhu.jp
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 Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andrees Mediterranean Restaurant, New York
Source from luhu.jp