Introduction

Koupes are a traditional Cypriot street food, often enjoyed as a snack or appetiser. These savoury bulgur wheat shells are filled with a spiced meat mixture, typically made with ground pork or beef, onions, and aromatic herbs. The crispy exterior and flavourful filling make koupes a delightful treat, perfect for parties and gatherings.

Ingredients

Serves Approximately: 20 – 25 Koupes

For the Shells:

• Bulgur Wheat: 2 cups (fine variety)
• Water: 2 cups
• All-Purpose Flour: 1/2 cup
• Salt: 1 teaspoon
• Olive Oil: 2 tablespoons

For the Filling:

• Ground Pork or Beef: 500 grams (about 1.1 pounds)
• Onion: 1 large, finely chopped
• Olive Oil: 2 tablespoons
• Fresh Parsley: 1/2 cup, finely chopped
• Salt: 1 teaspoon
• Black Pepper: 1 teaspoon
• Ground Cinnamon: 1/2 teaspoon
• Ground Allspice: 1/2 teaspoon
• Water: 1/4 cup

For Frying:

• Vegetable Oil: For deep frying

Equipment

• • Large Mixing Bowl
  • Saucepan
  • Skillet or Frying Pan
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Slotted Spoon
  • Plate
  • Paper Towels
  • Deep Fryer or Deep Frying Pan
  • Wooden Spoon or Spatula

Instructions

1. Prepare the Bulgur Shells:

• • In a large mixing bowl, combine the bulgur wheat and water. Let it soak for about 1 hour until the bulgur is softened and the water is absorbed.
  • Add the flour, salt, and olive oil to the soaked bulgur. Mix well until the dough comes together. It should be firm enough to hold its shape.

2. Prepare the Filling:

• • In a skillet or frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent.
  • Add the ground pork or beef to the skillet and cook until browned and fully cooked.
  • Stir in the parsley, salt, black pepper, ground cinnamon, and ground allspice. Add the water and cook for an additional 2-3 minutes, allowing the flavours to meld. Remove from heat and let it cool slightly.

3. Shape the Koupes:

• • Take a small handful of the bulgur dough and form it into a ball. Using your thumb, create a hollow centre in the ball, shaping it into a cup-like shell.
  • Fill the hollow centre with a spoonful of the meat mixture.
  • Carefully pinch the edges together to seal the filling inside, forming an elongated oval shape. Repeat with the remaining dough and filling.

4. Fry the Koupes:

• • Heat the vegetable oil in a deep fryer or deep frying pan to 350°F (175°C).
  • Fry the koupes in batches, ensuring they are fully submerged in the oil. Fry until they are golden brown and crispy, about 3-4 minutes per batch.
  • Use a slotted spoon to remove the koupes from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

5. Serve:

• • Serve the koupes hot, accompanied by lemon wedges for squeezing over the top. They can be enjoyed on their own or with a side of yoghurt or tzatziki sauce.

Tips

• Bulgur Wheat: Make sure to use fine bulgur wheat for the shells, as coarse bulgur will not hold together as well.
• Sealing: Ensure the koupes are well-sealed to prevent the filling from leaking out during frying.
• Frying: Maintain the oil temperature at 350°F (175°C) to ensure even cooking and a crispy exterior. Do not overcrowd the pan when frying.
• Baking Option: For a healthier version, you can bake the koupes in a preheated oven at 375°F (190°C) for 25-30 minutes, turning them halfway through.