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Receta Kobeba Samakeyah
by Global Cookbook

Kobeba Samakeyah
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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

  1. Cover the bulgur with water and soak for 30 min.
  2. Drain and, a handful at a time, thoroughly squeeze out all liquid.
  3. 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.
  4. Fish Filling: =
  5. Steam fish till just cooked. Flake into small pcs and set aside.
  6. Heat butter in a small skillet then add in onion and scallions and saute/fry till onion wilts, 3 to 5 min.
  7. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 min.
  8. Set aside and cold completely.
  9. For Tahini Sauce: =
  10. Place tahini and a 1/2 c. water in processor or possibly blender; blend till smooth.
  11. Add in wine vinegar, garlic and salt and pepper; blend till smooth.
  12. Add in sufficient water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley.
  13. Set aside, covered, at room temperature.
  14. To Assemble: =
  15. 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.
  16. Moisten fingers frequently and patch any cracks as you work.
  17. 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.
  18. Cover and freeze till hard, at least 2 hrs.
  19. Heat 2 inches of vegetable oil in large saucepan to 375 F.
  20. Fry kobebas till golden brown, 4 to 5 min, turning once.
  21. Serve immediately with tahini sauce.