Koupes

Koupes (found also in other countries under the name kibbeh, kibbe, kubbah, kubbat), is a street food we find in Cyprus and one of the most usual place we used to find them was on Sunday mornings outside the Church yards. I am not sure if you can still find them outside churches but I know that they are now sold in supermarkets or in confectioneries.

Koupes are a finger food, served as a mezes as we call it in Greek or a snack, which is usually eaten by the hand. Its crust is made of bulgur wheat, flour, oil, salt and egg (optional) and stuffed with ground meat, lots of onions, parsley and spices. Actually the ones sold by stree vendors were mostly with lots of onions and parsley and less minced meat.

I have tried several times to make them and this was my third attempt. The first was a total disaster and the second although they tasted good, they lacked appearance as they cracked during frying. After a few attemps I finally managed to make them.

In Cyprus you can find two kinds of bulgur wheat. One is for pilaf and the other one which is much thinner is only for koupes. I brought some with me, as the bulgur wheat I find in Greece is not very fine but next time I shall attempt and grind it in the spice grinder and make it like semolina and see how it works.

Koupes

Ingredients:

For the dough:

500 grams (3 cups) very finely ground bulgur wheat
½ cup of all purpose flour
3 tablespoons olive oil
3 cups of hot water
1 teaspoon of salt
1 egg (optional)

Filling with ground meat

300 grams ground pork or mixed beef and pork
½ cup of olive oil
2 onions, coarsely chopped
1 cup of finely chopped parsley
Salt and freshly ground black pepper to taste
½ teaspoon cinnamon
½ cup water
Oil for frying
1 bowl with water to wet hands in
Lemon, for sprinkling on top

During Lent we also make them vegan and use mushrooms instead of ground meat:

Koupes with mushrooms

Shell is same as above, without the egg just substitute the minced meat with pleurotus (oyster) mushrooms or any other kind of mushrooms you prefer.

Directions:

Mix the bulgur wheat with the oil and salt, then add hot water and leave it to soak for an hour.

When it has cooled, add egg, mix and knead to make a rather stiff dough. If you omit the egg add more water.

Meantime, heat oil in a skillet and sauté the ground meat. Add the onions, salt, pepper and cinnamon. Add ½ cup of water and stir until all the water has been absorbed. Remove from heat and mix in parsley and set aside to cool.

Wet your hands and take a small amount of dough the size of a walnut and form into an elongated ball. In one hand hold the dough and with your other hand using your index finger make a hollow in the dough, trying the make it as thin as you can without breaking it.
Insert a teaspoonful of filling, wet your fingers and try and seal the opening.

If the dough is not enough, just pinch a small amount of dough and wetting your fingers try and paste it together making pointed ends.

Fry in plenty of hot oil. Let them get brown on the one side and then turn them carefully.

When nice and brown on both sides take out and place on kitchen paper to absorb excess oil.

Serve hot squeezing a few drops of lemon juice.

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