Koupes – Deep Fried Bulgur Wheat Pies (Κούπες)

Crisp on the outside, soft and savoury inside, koupes or "koubes" are Cyprus’ beloved bulgur wheat parcels. Traditionally eaten as street food or at celebrations, they’re filled with aromatic pork mince and fresh parsley, encased in a thin shell of spiced bulgur dough. A squeeze of lemon cuts through the richness and brings it all to life.

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Servings: 20 koupes (approx)

Course: Appetiser, Mezze, Snack

Cuisine: Cypriot, Mediterranean, Middle Eastern

Ingredients Method

Ingredients

For the filling

8 tablespoons olive oil
400 g pork mince or finely chopped mushrooms for a vegetarian option
2 brown onions finely diced
1 teaspoons cinnamon
½ cup water
1 cup finely chopped parsley
salt and pepper to taste

For the shell

500 g extra fine white bulgur
1 litre boiling water
2 teaspoons cinnamon
2 teaspoons salt
½ teaspoon white pepper
2 tablespoons plain flour
2 tablespoons extra virgin olive oil
2 tablespoons reserved liquid from the cooked mince

Method

In a large deep bowl, combine the bulgur, cinnamon, salt, pepper and olive oil. Pour over the boiling water, stir with a fork and cover tightly with plastic wrap. Let it rest and absorb for at least 3 hours.
While the bulgur rests, heat 4 tbsp olive oil in a pan and cook the mince over medium-low heat until browned, breaking it up with a spoon. Add the water and simmer for 4 to 5 minutes until just a few spoonfuls of liquid remain. Reserve the liquid in a separate bowl and set the mince aside.
In the same pan, add the remaining 4 tbsp olive oil and cook the onions over low heat for about 20 minutes until soft and golden. Return the mince to the pan, add cinnamon, salt and pepper, and cook for a few minutes, stirring well. Remove from heat, stir in the chopped parsley, and let it cool.
Once the bulgur has absorbed the water, add the flour and knead the mixture by hand or in a stand mixer with a dough hook until soft and slightly sticky. This may take 20 to 30 minutes. Add the reserved mince liquid and a little warm water as needed to bring the dough together.
Set up your station with the filling, dough, a teaspoon, a bowl of water, and a tray. Take a small handful of dough and shape it into a cylinder with slightly wet hands.
Wet your finger and gently poke through the centre of the dough. Rotate and shape it around your finger to form a hollow tube, keeping the shell as thin as possible without tearing.
Fill with the meat mixture using a teaspoon, gently pressing it down with the back of the spoon. Leave about 1 cm of space at the top. Pinch to seal, using a little water if needed, and shape the ends with your palms to form a slight point.
Repeat with remaining dough and filling. Fill a pot with enough vegetable or sunflower oil to fully submerge the koupes. Heat the oil and test with a small piece of dough – if it sizzles, it’s ready.
Fry 2 koupes at a time for 4-5 minutes or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches.
Serve warm with plenty of lemon juice.