Koupes
Check out these amazing Cypriot meat filled bulgar shells…
Mum always told me that she remembers going to weddings and these were sold in the church grounds. (Also sometimes they would look forward to the Koupes more than the wedding :)
Enjoy.. Let’s Eat!!
KOUPES:
PREP TIME: 60 MINS
COOKING TIME: 30-40 MINS
MAKES: 30
PREHEAT OVEN TO 350ºF
INGREDIENTS
DOUGH:
500g very fine bulgar wheat
Tsp salt
Tsp fresh ground pepper
Tsp cinnamon
I onion, grated
750g boiling water
2 tbs olive oil
2 tbs flour
2 beaten eggs
FILLING:
500g mince (beef, pork or mixture)
2 onions finely chopped
Tsp salt
Tsp fresh ground pepper
Tsp cinnamon
Good handful of chopped parsley
Lemon to serve
METHOD FOR DOUGH:
1. Mix bulgar wheat, salt, pepper, cinnamon and onion in a large bowl and mix together adding the water and the oil. Mix until all combined, cover and leave to cool completely allowing the bulgar wheat to soak up all the water. This can be left in the fridge overnight.
2. Add the flour and the egg and knead for a good 30minutes or more to form a dough, adding a little more water if it seems too dry. This can also be done in a food processor using the dough hook.
3. Put to one side and prepare the filling.
METHOD FOR FILLING:
1. Fry the onions in a splash of hot oil until transparent and starting to colour then put to one side in a little bowl.
2. Fry the meat together with salt, pepper and cinnamon until brown, stirring and breaking up so it doesn't form a clump. Add the reserved onions and the parsley then set aside to cool.
Method for construction:
1. Have a small bowl of water to hand and a plate plus a colander lined with kitchen paper.
2. Wet your hands with the water then take a piece of dough, about the size of a golf ball. Roll into a ball and holding it in the fist of one hand, wet the index finger of the other hand and make a hole in the end. Wriggle you finger to form a cylinder and make the walls quite thin and even.
3. Fill the cavity with the filling, leaving about a centimetre at the top end to seal it. Use a little water will help the dough stick together. Aim to form an oval shape but round like a meatball is ok.
4. When they are all formed, heat some oil in a deep pan and fry in batches for approximately 10 minutes turning half way through. Drain in the colander lined with kitchen paper.
5. Serve with plenty of freshly squeezed lemon juice.
I remember going to weddings and these were sold in the church grounds.