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.
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
Freshly grated Parmesan cheese
Squeeze of lemon juice
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.
Notes
- For a vegetarian version, fill with sautéed mushrooms, lentils, or chickpeas.
- Add chili flakes or cayenne to the filling for a spicy twist.
- Add a splash of lemon juice to the bulgur soak water for extra brightness.
- Make mini versions for appetizers.
- For best texture, avoid microwaving leftovers—reheat in the oven at 350 °F.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
