Recipe

Koupes Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 10 months ago I used to think that these fantastic snacks were Cypriot but lately I discovered that these are also made in many other countries in the Middle East as well and are known as Kibbeh or kibbe. Prep:60m Cook:60m Servings:60	Ivy
	crunchy bulgur wheat ground meat mediterranean cypriot

preparing dough

dough

onions and parsley

shaping

filling

frying

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Ingredients

For the dough:

500 grams (3 glasses) very finely ground bulgur wheat

½ glass of all purpose flour

3 tablespoons of olive oil

3 glass of hot water

1 teaspoonful of salt

1 egg (optional)

For the filling:

300 gr. ground meat (beef or pork or both mixed)

½ cup of olive oil

2 onions, coarsely chopped

½ bunch of finely chopped parsley

Salt and pepper to taste

Cinnamon

Olive oil for frying

1 bowl with water to wet hands in

Directions

For the dough:

Mix the bulgur wheat with the oil and salt, then add hot water and leave it to soak for an hour. When it has cooled, add egg, mix and knead to make a rather stiff dough. If you omit the egg add more water.

Prepare the Filling:

Heat oil in a skillet and sauté the ground meat. Add the onions, parsley, salt, pepper and cinnamon. Add ½ cup of water and stir until all the water has been absorbed. Remove from heat and allow to cool down.

Wet your hands and take a small amount of dough the size of a walnut and form into an elongated ball. In one hand hold the ball and with your other hand using your index finger make a hollow in the dough, trying the make it as thin as you can without breaking it. Place a teaspoonful of filling, wet your fingers and try and seal the opening. If dough is not enough pinch a small amount of dough and wetting your fingers try and paste it together making a pointed ends.

Fry in plenty oh hot oil. Let them get brown on the one side and then turn them carefully. When nice and brown on both sides take out and place on kitchen paper to absorb excess oil or let them drain on a wire basket or drainer. Serve hot squeezing a few drops of lemon juice.

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Comments

wynnebaer 1 year, 10 months ago said:
Yummy..:)

cheryilyn 1 year, 10 months ago said:
This sounds good.

robertg 1 year, 10 months ago said:
Sounds very tasty,will have to make. How are they when cold? The Latvians make something like this that is served hot or cold.......

ravenseyes 1 year, 10 months ago said:
Oh this sounds awesome - I have a recipe for a kibbe that was given to me by one of my patients - she was lebonnese - I will have to post it - thanks for the great post

wolfpackjack 1 year, 10 months ago said:
Looks super Ivy... thank so much for the post... definitely on my to do list....dave

veg 1 year, 10 months ago said:
This looks great. I'm not too much on frying, but every now and then is fine. This one I'll try at our Superbowl Party.

alexander_kassal 1 year, 10 months ago said:
This is a more Cypriot version of Kibbeh which is a Middle Eastern staple and made in many forms. Made mostly from ground Lamb and pilgouri, stuffed or unstuffed. I have encountered vegetarian recipes such as potato, chickpea and pumpkin kibbeh etc. But as is usual the Greeks take something and make it better your version is exceptional.

ivy 1 year, 10 months ago said:
Thanks everybody for your comments.
Roberta they are still delicious when cold.
Alexander you are right as I said above until recently I thought it was a Cypriot snack. I have a vegetarian version with mushrooms, which shall post another day. If you know what other ingredients are added in the potato or chickpea or pumpkin versions, pls e-mail them to me.

ivy 1 year, 10 months ago said:
I forgot to tell you that I have posted the mushrooms version in my blog. If you want to see them right away you can go to www.kopiaste.blogspot. com