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1
Cover the bulgur with water and soak for 30 minutes.
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2
Drain and thoroughly squeeze out all liquid, a handful at a time.
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3
Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary.
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4
Transfer to bowl and knead until smooth.
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5
Set aside.
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6
Fish filling: Steam fish until just cooked.
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7
Flake into small pieces and set aside.
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8
Heat butter in a small skillet, then add onion and scallions and saute until onion wilts, approximately 3 to 5 minutes.
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9
Stir in flaked fish, cilantro, cumin, salt and pepper, stirring gently over medium heat for 2 minutes.
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10
Set aside and cool completely.
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11
Tahini sauce: Place tahini and 1/2 cup water in processor or blender; blend until smooth.
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12
Add wine vinegar, garlic, and salt and pepper; blend until smooth.
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13
Add enough water to bring sauce to pouring consistency.
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14
Transfer to small bowl and stir in parsley.
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15
Set aside, covered, at room temperature.
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16
To assemble: Place small bowl of ice water on work surface.
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17
Using palms, form golf-ball-size balls of bulgur mixture.
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18
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.
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19
Moisten fingers frequently and patch any cracks as you work.
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20
Slip each shell off your finger and fill with approximately 1 tbsp.
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21
of cooled fish filling using a small spoon.
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22
Press ends of tubes over fish filling, forming a tight seal.
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23
Cover and freeze until firm, at least 2 hours.
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24
Heat 2 inches of vegetable oil in large saucepan to 375F.
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25
Fry kobebas until golden, 4 to 5 minutes, turning once.
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26
Serve immediately with tahini sauce.
