Categories: Appetizers, Masterchefs, New york, Lebanese, Am 
      Yield: 6 servings 
  
    1/2 c  Bulgur, fine (cracked wheat) 
    1/2 sm Onion, cut in half 
           Salt (to taste) 
           Pepper (to taste) 
 
--------------------------------FISH FILLING-------------------------------- 
    1/2 lb Flounder, fillets, OR 
    1/2 lb Cod, fillets 
      2 tb Butter, unsalted 
      1 md Onion, chopped 
      2    Scallions, trimmed, chopped 
      1 tb Cilantro, chopped 
           -- (coriander) (opt) 
      1 ts Cumin, ground 
           Salt (to taste) 
           Pepper (to taste) 
 
--------------------------------TAHINI SAUCE-------------------------------- 
    1/2 c  Tahini (sesame seed paste) 
    1/2 c  Water (approximately) 
      2 tb Vinegar, red wine 
      1 ea Garlic, clove, minced 
           Salt (to taste) 
           Pepper (to taste) 
      2 tb Parsley, chopped 
           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 
  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 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