Kobeba Samakeyah Recipe

Step 1

Cover the bulgur with water and soak for 30 minutes.

Step 2

Drain and, a handful at a time, thoroughly squeeze out all liquid.

Step 3

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:

Step 4

Steam fish until just cooked. Flake into small pieces and set aside.

Step 5

Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes.

Step 6

Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes.

Step 7

Set aside and cool completely.

For Tahini Sauce:

Step 8

Place tahini and a 1/2 cup water in processor or blender; blend until smooth.

Step 9

Add wine vinegar, garlic and salt and pepper; blend until smooth.

Step 10

Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley.

Step 11

Set aside, covered, at room temperature.

To Assemble:

Step 12

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.

Step 13

Moisten fingers frequently and patch any cracks as you work.

Step 14

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.

Step 15

Cover and freeze until firm, at least 2 hours.

Step 16

Heat 2 inches of vegetable oil in large saucepan to 375 F.

Step 17

Fry kobebas until golden, 4 to 5 minutes, turning once.

Step 18

Serve immediately with tahini sauce.

Things You'll Need

  • 1/2c Bulgur, fine (cracked wheat)
  • 1/2sm Onion, cut in half
  • Salt (to taste)
  • Pepper (to taste)
------------FISH FILLING----------------
  • 1/2lb Flounder, fillets, OR
  • 1/2lb Cod, fillets
  • 2tb Butter, unsalted
  • 1md Onion, chopped
  • 2 Scallions, trimmed, chopped
  • 1tb Cilantro, chopped
  • -- (coriander) (opt)
  • 1ts Cumin, ground
  • Salt (to taste)
  • Pepper (to taste)
------------TAHINI SAUCE----------------
  • 1/2c Tahini (sesame seed paste)
  • 1/2c Water (approximately)
  • 2tb Vinegar, red wine
  • 1ea Garlic, clove, minced
  • Salt (to taste)
  • Pepper (to taste)
  • 2tb Parsley, chopped
  • Oil, vegetable (for frying)

About this Author

iChef.com - Recipes, food and cooking information.