Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           bulgur -- fine (cracked
                        -- wheat)
     1/2  small         onion -- cut in half
                        salt -- (to taste)
                        pepper -- (to taste)
                        -----fish filling-----
     1/2  pound         flounder -- fillets, or
     1/2  pound         cod -- fillets
   2      tablespoons   butter -- unsalted
   1      medium        onion -- chopped
   2                    scallions -- trimmed, chopped
   1      tablespoon    cilantro -- chopped
                        (opt) -- ¥
   1      teaspoon      cumin -- ground
                        salt -- (to taste)
                        pepper -- (to taste)
                        -----tahini sauce-----
     1/2  cup           tahini -- (sesame seed paste)
     1/2  cup           water -- (approximately)
   2      tablespoons   vinegar -- red wine
   1                    garlic -- clove, minced
                        salt -- (to taste)
                        pepper -- (to taste)
   2      tablespoons   parsley -- chopped
                        oil -- vegetable (for
                        -- frying

Preparation:

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 sauté 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: 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 375F 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 Yo