Koupes is a street food we find in Cyprus and one of the most usual place to find them was on Sunday mornings outside the Church yards. I am not sure if you can still find them outside churches but I know that they are now sold in supermarkets or in confectioneries.
Koupes are served as a mezes as we call it in Greek or a snack, which is usually eaten by the hand. Its crust is made of bulgur wheat, flour, oil, salt and egg (optional) and stuffed with ground meat, lots of onions, parsley and spices. Actually the ones sold by stree vendors were mostly with lots of onions and parsley and less minced meat.
I have tried several times to make them and this was my third attempt. The first was a total disaster and the second although they tasted good, they lacked appearance as they cracked during frying. After a few attemps I finally managed to make them.
In Cyprus you can find two kinds of bulgur wheat. One is for pilaf and the other one which is much thinner is only for koupes. I brought some with me, as the bulgur wheat I find in Greece is not very fine but next time I shall attempt and grind it in the spice grinder and make it like semolina and see how it works.
Tags: Cypriot, Ground meat, koupes, Mezedes, Snacks
Ivy, I don’t think I’ve ever tried Koupes, noted and a future meze.
This is a very common Arabic dish called kibbeh, kibbe, kubbah, kubbat, kofta, kofte, kufte. It is made all over the middle east, Armenians and Turks also make it a lot. As you say, it is difficult to make the thin shell hold together. I’ve often made a similar recipe as it is quite a tasty dish, though kind of a pain to make. Fine bulgur (size #1) is what you need to make this. I don’t know about putting larger bulgur in the spice grinder to make it like semolina – I think that would be too fine for kibbeh. But good luck if you decide to try it!
Thanks Laurie for the information. I have already added a link which I found after your help.
Hi Ivy,
finaly i found recipe that i think will work..ihave a book in which they use only wheat without flour or egg..and no wonder the coupes never stayed together when i fried them..i shall try this very soon…thanks for posting
Eva, don’t forget to wet your hands. I think that it is more important than the flour and the egg.
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