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Get the more recent news, latest products and indulge with some Mediterranean recipes.


3 Jul, 2019 - 10:16PM 660 477



- 500g (3 cups) Mitsides fine bulgur wheat (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)
- ½ glass of all purpose flour
- 3 Tbsp of olive oil
- 3 cups of hot water
- 1 tsp of salt
- 1 egg (optional)

- 300g 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

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 forget the egg add more water.

1. Using a saucepan, sautee the ground meat in oil
2. Add onions, parsley, salt, pepper and cinnamon
3. Add ½ cup of water and stir until water is absorbed
4. Remove from heat and allow to cool
5. Dip hands into the water and take a small amount of dough (size of a walnut) and form into an elongated ball
6. Hold the dough in one hand and using your other index finger, press into the dough to make a hole (make the dough as thin as possible without breaking through)
7. Fill the pocket with a tablespoon of filling then seal the opening. To prevent breakage during the frying process, add a small amount of dough to the end to seal if required
8. Fry Koupes in deep very hot oil. Allow to fry on one side until golden brown, then turn over carefully and repeat
9. Remove from oil and place on napkin paper to absorb excess oil
10. Serve hot with a squeeze of lemon juice.

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