Koupes - Deep Fried Bulgur Wheat Pies

INGREDIENTS

For the filling:
8 tablespoons olive oil
400g pork mince (can substitute with finely chopped mushrooms)
2 brown onions, finely cut
1 teaspoon cinnamon
1/2 cup water
1 cup parsley, finely cut
salt and pepper to taste

For the shell:
500 g extra fine white bulgur
1 liter boiling water
2 teaspoons cinnamon
2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons flour
2 tablespoons​ ​extra virgin olive oil
2 tablespoons liquid from cooked pork mince


METHOD

Add the bulgur wheat, with the salt, pepper, cinnamon and olive oil into a large deep dish or bowl, give it a mix and pour in the boiling water, mix with a fork and immediately cover tightly with plastic wrap. Leave to rest and absorb for at least 3 hours.

Meanwhile, fry your mincemeat on medium-low heat with about 4 tablespoons of olive oil until browned. Break it up into tiny pieces with a wooden spoon. Add the water and simmer for 4-5 minutes until about 2-3 tablespoons of liquid are left. Separate the juices from the mincemeat in a separate bowl, (you will use this for the dough). Transfer the meat into a bowl and add the chopped onions into the frying pan with another 4 tablespoons of olive oil. Sauté slowly for about 20 minutes on low heat until soft and golden.

Add the mincemeat back into the pan with the onions, add the cinnamon, salt and pepper and fry for a couple of minutes. Simmer gently on low heat, stirring until well combined. Remove from the heat, add your finely chopped parsley and mix well. Place into a bowl and leave to cool.

After 3 hours, add the flour with the bulgur and start to knead and rub, either by hand or with a standing mixer using the dough hook, until you have a soft, slightly sticky dough. Adding a couple of tablespoons of warm water occasionally can help bring the dough together but be careful not to use too much. Be patient here, it takes a little time to come together, about 20-30 minutes.

Once your dough is ready, set up your station; you’ll need the filling, the dough, a teaspoon, a small bowl of water and a tray to place the koupes on.

Grab a small handful of dough, about the size of a large walnut and shape it into a cylinder. It usually helps to have slightly wet hands when you’re doing this.

With a wet finger, gently poke a hole through the centre and tease the dough down your finger. Gently turn the dough around your finger, pushing it out to make the wall of the shell as thin as possible.

Using a teaspoon, add mincemeat and push it into the shell after each spoonful, using the back of a spoon. Fill it up, leaving about half an inch at the top. Pinch and seal the end with a drop of water and shape using the ends of your palms to make that eminent pointy bit.

Repeat until you’ve used all of the dough and filling.

Fill a pan with vegetable or sunflower oil to cover the koupes entirely and place on high heat. Drop a little of the dough to check if the oil is ready. If it sizzles immediately, you can start frying.

Carefully add 2 koupes at a time using a slotted spoon to avoid any oil splashback as it drops and fry for 3-4 minutes until golden brown. Remove your koupes on a plate with kitchen paper and repeat in batches.

Enjoy them warm and with plenty of lemoni.

My recipe makes about 30 koupes. I’ve also tried various methods for baking these. They’re not quite the same baked. In my opinion, if you’re going to enjoy a koupa, deep fry it, but if you really do want to bake them, add a teaspoon of olive oil for each piece of dough when you’re shaping the shell, it needs moisture as it does get dry in the oven. Bake at 200C for 20 minutes, turning every 5 minutes. If you do make my recipe, I’d LOVE to see your remakes. Please tag me in your pics or send them through to my inbox. x