Σχόλια στο Koupes

Από: Nell Frary

Nell Frary — Sun, 19 Jun 2011 22:44:20 +0000

I bought these from a market stall at Larnaka market they were made by an old lady useing a family recipe they were the best thing i have ever tasted !!!

Από: mike

mike — Mon, 27 Sep 2010 23:42:17 +0000

I can't read the recipe, but we add an egg in the bulgar wheat. That keeps the koupes from opening up when they are getting fried.

Από: Afelia with mushrooms and bulgur pilaf with vermicelli

Afelia with mushrooms and bulgur pilaf with vermicelli — Sat, 20 Feb 2010 07:52:52 +0000

[...] is the type we use in the pilaf or finely ground, which is the one we use to make koupes, with meat or vegetarian, which are savory [...]

Από: Koupes with Mushrooms

Koupes with Mushrooms — Sat, 20 Feb 2010 07:45:26 +0000

[...] have posted about koupes last month and you can see the original recipe here. The recipe for the dough is exactly the same. However, as the Orthodox have big lenten periods, [...]

Από: Fussili ala Cipriota

Fussili ala Cipriota — Tue, 19 Jan 2010 14:51:18 +0000

[...] of my favourite Cypriot panigyri sweets: loukoumades, shiamishi, pompes, pischies and koupes. You will find the recipes of all these in the links given except for pompes. Pompes, are [...]

Από: Ivy

Ivy — Wed, 02 Jan 2008 13:07:00 +0000

Eva, don’t forget to wet your hands. I think that it is more important than the flour and the egg.

Από: eva

eva — Wed, 02 Jan 2008 12:46:00 +0000

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

Από: Ivy

Ivy — Mon, 24 Dec 2007 16:50:00 +0000

Thanks Laurie for the information. I have already added a link which I found after your help.

Από: Laurie Constantino

Laurie Constantino — Mon, 24 Dec 2007 00:47:00 +0000

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!

Από: Peter M

Peter M — Sat, 22 Dec 2007 15:37:00 +0000

Ivy, I don’t think I’ve ever tried Koupes, noted and a future meze.