Cypriot Koupes - Greek Mama Project

Recipe: Koupes
Recipe by: Daphne Sintiris and Sebastian Sintiris


My cousin Daphne is Cypriot from her mum's side and Alexandroupolis/Imvrian from her dad's side. For forever we've been talking about her coming around and showing me how to make this delicious Cypriot street food.  We waited so long that Sebastian, her son, who is now all grown up and studying to be a chef, took over the lesson.  His great grandfather, who was a famous cook in Alexandroupolis, would be very proud.


Recipe: Yields just under 30

For the dough:

2 cups fine bulgur wheat
2 cups hot water
1/4 cup grated onion
1/2 tsp cinnamon
1/2 tsp white pepper
1/2 tsp salt ( I like me salt so next time I would add more)
2 tbs flour

For the filling:

300gr pork mince
1 large finely chopped onion
2 tsp salt ( or to your liking )
1 tsp cinnamon
1/2 tsp white pepper
1 cup chopped parsley
splash olive oil

Sunflower oil to deep fry

1. Mix the dough mixture in a large bowl and cover with clean tea towel.  Allow this to sit for a couple of hours.  The bulgur wheat will absorb the liquid.... then the hard work begins.. unless you cheat, like we did!!

2. Saute chopped onion in olive oil until lightly caramelised and then add pork mince and stir until browned.  Add the salt, pepper, cinnamon and parsley.  Cook for a further 5 minutes and set aside until ready to assemble the coupes.

3. When your 2 hours of resting time for the dough is up, start using your muscles... You have to knead the dough until all the little grains of bulgar bind together to resemble an actual dough.  As I am a bit impatient, we put the dough in the food processor in batches and then mixed by hand again.
I also added splashes of hot water when the dough wasn't quite binding.  If this happens to you, please ensure you add water a splash at a time or else the dough will be too wet and the recipe will not work.

4. Now get a small ball of dough, just under a golf ball size, and roll till smooth.  Wet your index finger whilst holding the ball in opposite hand and carefully form a hole in the middle of ball.  Shape the koupes by forming an oblong shape on your wet index finger.  The wall of the dough should be thin with no cracks.  If you don't understand my explanation (sorry I'm typing this outside and the mossies are attacking!) there are PLENTY of youtube videos on how to make koupes or kibbe as they are known in the Middle East.

5. Once this is done carefully add a teaspoon of filling in the koupa.  I use the end of the spoon to push the filling down and top it up a bit more.

6. Close the open end, ensuring that there are no cracks on the koupa.  If there is.. don't fret. Wet your finger and smoother over crack.

7. Heat your oil for frying.  You know the oil is ready when you place a souvlaki stick in the oil and the oil around the stick slightly bubbles.

8. Fry till golden brown..Leave to drain on kitchen paper.   Serve on platter with lemon wedges. 

Perfect party food!!! 

I didn't believe my cousin when she told me but they are even more morish when at room temperature.