Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/2 c. Bulgur, fine (cracked wheat)
- 1/2 sm Onion, cut in half
- 1/2 lb Flounder, fillets, Or possibly
- 1/2 lb Cod, fillets
- 2 Tbsp. Butter, unsalted
- 1 med Onion, minced
- 2 x Scallions, trimmed, minced
- 1 Tbsp. Cilantro, minced Coriander (opt)
- 1 tsp Cumin, grnd Salt (to taste) Pepper (to taste)
- 1/2 c. Tahini (sesame seed paste)
- 1/2 c. Water
- 2 Tbsp. Vinegar, red wine
- 1 x Garlic, clove, chopped Salt (to taste) Pepper (to taste)
- 2 Tbsp. Parsley, minced Oil, vegetable (for frying)
Direcciones
- Cover the bulgur with water and soak for 30 min.
- 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 till nearly smooth, scraping down sides as necessary. Transfer to bowl and knead till smooth. Set aside.
- Fish Filling: =
- Steam fish till just cooked. Flake into small pcs and set aside.
- Heat butter in a small skillet then add in onion and scallions and saute/fry till onion wilts, 3 to 5 min.
- Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 min.
- Set aside and cold completely.
- For Tahini Sauce: =
- Place tahini and a 1/2 c. water in processor or possibly blender; blend till smooth.
- Add in wine vinegar, garlic and salt and pepper; blend till smooth.
- Add in sufficient 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 mix. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mix 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 Tbsp. of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal.
- Cover and freeze till hard, at least 2 hrs.
- Heat 2 inches of vegetable oil in large saucepan to 375 F.
- Fry kobebas till golden brown, 4 to 5 min, turning once.
- Serve immediately with tahini sauce.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 132 | 49% |
| Total Fat 15.57g | 19% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 81mg | 3% |
| Potassium 488mg | 14% |
| Total Carbs 15.9g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.23g | 1% |
| Protein 19.18g | 31% |
