Name: Cypriot Kibbeh (Koupes)
Prep time: 30 min
Cook time: 30 min
Total time: PT-488144H3M8S
Cuisine: Mediterranean
Ingredients: For frying; 2–4 cups olive oil (for deep frying); For the bulgur shell; 1 cinnamon stick; 3 cups water; 4 garlic cloves, lightly smashed; 1 large onion, quartered; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons extra virgin olive oil; 2 cups fine bulgur or fine cracked wheat; 2 eggs; 2 tablespoons all-purpose flour (plus more as needed); For the beef filling; 2 tablespoons extra virgin olive oil; 225g lean ground beef; 4 garlic cloves, minced; 1 small yellow onion, finely chopped; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; ¼ cup fresh parsley, minced; ¼ cup fresh mint, minced; ½ teaspoon ground black pepper; 1 teaspoon kosher salt; 1½ teaspoons dried oregano; ½ teaspoon garlic powder; ½ teaspoon onion powder; Zest of ½ a lemon; Optional toppings; Drizzle of olive oil

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Cypriot Kibbeh, or Koupes, are savory fried snacks made with a tender bulgur wheat shell stuffed with a spiced ground beef filling. Crispy on the outside and juicy inside, these hand-held bites are a popular street food in Cyprus and make for a mouthwatering appetizer or meze.

Cypriot Kibbeh (Koupes)

Why You’ll Love This Recipe

Crispy and flavorful: A golden bulgur crust filled with aromatic, spiced beef.
Authentic texture: Kneaded bulgur dough holds its shape beautifully when fried.
Perfect party snack: Bite-sized and easy to serve as finger food.
Rich Mediterranean flavor: Mint, cumin, cinnamon, and fresh herbs create depth and warmth.
Make-ahead friendly: Prepare and shape in advance, then fry when ready to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For frying:

2–4 cups olive oil (for deep frying)

For the bulgur shell:

1 cinnamon stick
3 cups water
4 garlic cloves, lightly smashed
1 large onion, quartered
1 tsp kosher salt
½ tsp ground pepper
2 tbsp extra-virgin olive oil
2 cups fine cracked wheat or fine bulgur
2 eggs
2 tbsp all-purpose flour (plus more if needed)

For the beef filling:

2 tbsp extra-virgin olive oil
225 g lean ground beef
4 garlic cloves, minced
1 small yellow onion, finely chopped
1 tsp ground cumin
¼ tsp ground cinnamon
¼ cup fresh minced parsley
¼ cup fresh minced mint
½ tsp ground black pepper
1 tsp kosher salt
1½ tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
Zest of ½ a lemon

For topping (optional):

Drizzle of olive oil
Freshly grated parmesan cheese
Squeeze of lemon juice

Directions

1. Prepare the bulgur

Place dry bulgur in a large bowl.
In a medium pot, bring water, cinnamon stick, garlic, onion, salt, pepper, and olive oil to a boil. Remove from heat, discard solids, and pour the hot liquid over the bulgur.
Stir with a fork and cover with plastic wrap. Let sit for 2–3 hours until fully cooled and hydrated.

2. Make the beef filling

Heat olive oil in a skillet over medium. Add onions and garlic; cook 4–5 minutes until soft.
Add beef and cook until browned. Stir in cumin, cinnamon, parsley, mint, pepper, salt, oregano, garlic powder, onion powder, and lemon zest. Cook until fragrant and herbs are wilted.
Remove from heat and let the filling cool completely.

3. Knead the bulgur dough

Once cooled, place bulgur on a clean surface. Add 1 egg and 1 tbsp flour. Knead until incorporated. Repeat with the second egg and remaining flour.
Continue kneading until a soft, slightly sticky dough forms. Add more flour or a splash of water as needed.

4. Shape the koupes

Line a baking sheet with parchment paper. Keep a small bowl of water nearby to wet your fingers.
Grab about ¼ cup dough and shape into a cylinder. Press through the center to form a pocket.
Fill with 1 tbsp of meat filling, then pinch to seal. Shape into an oval. Repeat with remaining dough and filling.
Cover shaped koupes with a towel while heating oil.

5. Fry the koupes

Heat 2–3 inches of olive oil in a heavy pot over medium heat. Oil is ready when a wooden spoon dipped in bubbles or a pinch of dough sizzles.
Fry koupes in batches for 5–8 minutes, turning occasionally, until deep golden brown. Transfer to paper towels to drain. Adjust heat if they brown too quickly.

6. Garnish and serve

Plate the koupes and drizzle with olive oil. Top with parmesan and a squeeze of lemon juice if desired. Serve warm.

Servings and timing

Yield: About 15 koupes
Prep time: 30 minutes
Cook time: 30 minutes
Resting time: 2 hours (for bulgur)
Total time: Approximately 3 hours

Variations

Vegetarian filling: Swap meat for sautéed mushrooms, lentils, or chickpeas.
Add spice: Use chili flakes or cayenne in the filling for heat.
Lemon twist: Add a splash of lemon juice to the bulgur water for added zing.
Mini version: Make smaller koupes for cocktail party appetizers.

Storage / reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350 °F to maintain crispness—avoid microwaving, as it softens the crust.

FAQs

1. Can I make the bulgur dough in advance?

Yes—prepare and refrigerate the dough up to a day ahead. Let it sit at room temperature for 30 minutes before shaping.

2. Can I bake instead of fry?

Traditional koupes are fried, but you can bake them at 400 °F until golden, brushing lightly with oil for crispness.

3. What’s the best oil for frying?

Olive oil gives flavor, but vegetable oil works for neutral taste and high heat stability.

4. How do I avoid them falling apart in oil?

Ensure the dough is well-kneaded, properly sealed, and not overfilled. Let the oil reach proper temperature before frying.

5. Can I freeze koupes?

Yes—freeze shaped (uncooked) koupes on a baking tray, then transfer to a bag. Fry directly from frozen, adding 2–3 minutes to cooking time.

6. Can I add cheese to the filling?

Yes—crumbled feta works well, but it may melt out slightly when fried. Seal carefully.

7. Is this dish gluten-free?

No—but you can try fine rice flakes or gluten-free cracked grains as an alternative.

8. Can I make these ahead for parties?

Yes—shape the koupes and refrigerate them until ready to fry. Best fried fresh for crunch.

9. What’s the origin of koupes?

Koupes have Middle Eastern roots but are a beloved Cypriot street food with unique regional twists.

10. Best dip or side to serve with them?

Serve with lemon wedges, a side of plain yogurt, or a tangy garlic sauce.

Conclusion

These Cypriot Kibbeh (Koupes) are a celebration of Mediterranean flavor and texture—from the crispy bulgur crust to the fragrant herb-stuffed meat filling. Whether you’re sharing them at a gathering or enjoying as a meze plate, they promise satisfying crunch and bold flavor in every bite.

Cypriot Kibbeh (Koupes)

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Author: Chef Sophia
Total Time: ~3 hours
Yield: ~15 koupes

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Description

Cypriot Kibbeh, also known as Koupes, are delicious hand-held fried snacks made with a seasoned bulgur wheat shell filled with spiced ground beef and herbs. Crispy on the outside and juicy inside, they’re a staple in Cypriot street food and a hit at parties or meze spreads.

Instructions

Prepare the bulgur shell
Place bulgur in a large bowl. In a saucepan, bring water, cinnamon stick, garlic, onion, salt, pepper, and olive oil to a boil. Strain out the solids and pour the hot liquid over the bulgur. Stir and cover with plastic wrap. Let it sit for 2–3 hours until fully hydrated and cooled.
Make the beef filling
Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 4–5 minutes until soft. Add the ground beef and cook until browned. Stir in the spices, herbs, and lemon zest. Cook until fragrant, then remove from heat and let cool completely.
Knead the bulgur dough
Transfer hydrated bulgur to a clean surface. Add 1 egg and 1 tablespoon of flour and knead until incorporated. Repeat with the second egg and remaining flour. Knead until a soft, slightly sticky dough forms. Add more flour or water as needed for consistency.
Shape the koupes
Line a baking sheet with parchment. Keep a bowl of water nearby to moisten your hands. Take about ¼ cup of dough and shape it into a cylinder. Press into the center to make a hollow space. Fill with 1 tablespoon of beef filling, then pinch and seal. Shape into an oval. Repeat with the remaining dough and filling.
Fry the koupes
Heat 2–3 inches of olive oil in a deep pot over medium heat. Test the oil with a pinch of dough—it should sizzle. Fry koupes in batches for 5–8 minutes, turning occasionally, until deep golden brown. Drain on paper towels and adjust heat as needed to avoid burning.
Serve
Plate the koupes while hot. Drizzle with olive oil, sprinkle with Parmesan, and squeeze fresh lemon juice over the top if desired. Serve warm with yogurt or garlic sauce.