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Recipe by: desilia
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See below ingredients and instructions of the recipe
1/2 c Bulgur, fine (cracked wheat) Salt (to taste)
1/2 sm Onion, cut in half Pepper (to taste)
1/2 lb Flounder, fillets, OR 1 tb Cilantro, chopped
1/2 lb Cod, fillets -- (coriander) (opt)
2 tb Butter, unsalted 1 ts Cumin, ground
1 md Onion, chopped Salt (to taste)
2 Scallions, trimmed, chopped Pepper (to taste)
1/2 c Tahini (sesame seed paste) Salt (to taste)
1/2 c Water (approximately) Pepper (to taste)
2 tb Vinegar, red wine 2 tb Parsley, chopped
1 ea Garlic, clove, minced Oil, vegetable (for frying)
Cover the bulgur with water and soak for 30 minutes.
Drain and, a handful at a time, thoroughly squeeze out all
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.
Steam fish until just cooked. Flake into small pieces and set
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
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, 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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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