Cypriot Kibbeh, also known as Koupes, is a street food and snack popular in Cyprus. They are a variation of the broader Middle Eastern dish of “kibbeh,” which is ground meat mixed with bulgur wheat. Koupes are usually cylindrical or cigar-shaped and has a crispy, thin shell made from bulgur wheat. The shell is filled with a savory mixture of minced meat and seasonings, and is carefully shaped, sealed, and deep-fried until it is perfectly golden. They make a delicious snack or appetizer.

❤️ Why You’ll Love Kibbeh

• Delicious: I love the soft inside, with the crisp outside, and the flavorful meat filling. These little balls of flavor are so tasty!
• Easy: The longest part of this recipe is letting the bulgur rest, so you can totally do that in advance, and then the rest of the recipe comes together quite quickly.
• Versatile: Serve these as an after-school snack, an appetizer, or bring them to a potluck when you’re looking for something different to bring.

🍲 Ingredients

Bulgur – In Cypriot Kibbeh, bulgur wheat forms the outer shell, giving it a thin and crispy texture when it’s fried. This whole grain provides a pleasant chew but also adds a source of fiber, which is great for digestive health.

Spices & Seasonings – Kibbeh is flavored by a blend of spices and herbs that go into the bulgur and the minced meat mix. Cinnamon is a prominent spice, providing a warm, sweet, and earthy flavor that pairs well with meat and savory ingredients. Cumin and allspice are also commonly found in the meat filling, as well as fresh parsley and mint to add freshness to the taste.

👩‍🍳 How to Make Kibbeh

For the bulgur

• Put the bulgur in a large bowl and set aside.
• To a medium pot add 3 cups water, cinnamon stick, garlic cloves, quartered onion, kosher salt, ground pepper and olive oil. Bring to a boil and once boiling, remove from the heat. Remove the onion pieces, garlic cloves and cinnamon stick.
• Pour the hot water slowly over the bulgur and then use a fork to mix everything together until fully combined.
• Cover the bowl with plastic wrap and let it rest for at least 2 hours, even 3, until fully cooled.

For the beef filling

• Turn a medium skillet to medium heat. Add olive oil to the pan and when hot, add diced onions and garlic and cook for 4-5 minutes until softened.
• Add the ground beef and cook until browned. Stir in the ground cumin, ground cinnamon, chopped parsley, chopped mint, salt, pepper, dried oregano, garlic powder, onion powder and lemon zest. Cook for a few minutes until the herbs have wilted and the mixture is fragrant. Remove from the heat and set aside to fully cool.

Kneading the bulgur dough

• Once the bulgur is fully cooled and has sat for at least 2 hours, place the bulgur on the counter and knead a few times.
• Add 1 tbsp all purpose flour and 1 egg and knead into the dough until fully incorporated. Add the second egg and another 1 tbsp flour continue to knead until fully incorporated. Continue to knead until it forms a soft, malleable dough. Add 1 tbsp flour at a time and/or a little bit of water if needed until you get the desired dough texture.

Assemble the koupes

• Line a medium-sized baking sheet with parchment paper and set aside.
• Place a small bowl of water aside for your hands. Wet your fingers / hand a little bit and then grab about 1/4 of the dough and make a cylinder type shape.
• Use your finger to press through the dough lengthwise to make a small pocket, it will sort of look like an empty ice cream cone. Fill with 1 tablespoon of the meat mixture, leaving about a ½ inch of space at the top. Pinch the dough to seal, using a bit of water on your fingers, and shape the end so you have an oval shaped koupes. Place on the parchment paper lined baking sheet and repeat until you have used all of the dough and filling.
• Place a towel over the koupes on the baking sheet while you heat 2-3 inches olive oil in a dutch oven or other high-sided pot over medium heat.
• You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of the koupes dough and see it sizzle.
• Fry the koupes in batches, a few at a time so as not to crowd the pot, rotating them as needed, until nicely golden brown, about 5-8 minutes. Place finished koupes on a paper towel lined plate.
• If you find the koupes are getting too dark in colour, turn the heat down a bit.
• Plate all finished koupes together and garnish with a drizzle of olive oil, freshly grated parmesan cheese and a squeeze of lemon juice.

🪄 Tips and Tricks

• Bulgur Dough: Perfect the bulgur dough by using fine bulgur, ensuring proper hydration, and kneading until cohesive.
• Shaping: For shaping your Kibbeh, try wetting hands, creating a thin, even cavity, and sealing securely without cracks.
• Cool Your Filling: Always use a completely cooled, finely minced meat filling to prevent sogginess and tearing.
• Frying: Fry in hot oil without crowding the pan for a golden, crispy exterior, and drain well before serving.

🗒 Variations

There are many ways and recipes for making Kibbeh. Here are some ways people make them differently:

Advertisements

• Shape: Typically, they are cigar-shaped, but you can also find different shapes in the broader kibbeh family, such as balls, patties, and even grilled versions.
• Meats: I made this recipe with ground beef, but you can find variations that are made with things like pork, lamb, chicken, or a combination.
• Fillings: Beyond the minced meat, fillings can also include things like nuts (pine nuts and walnuts), or there are vegetarian options that include fillings like pumpkin, spinach, or lentils.

🗒 Best served with

Typically, they are served on their own from a street vendor or as part of a mezze platter, but here are some ideas for serving them:

• Lemon – a fresh squeeze of lemon before serving is essential!
• Tabbouleh Salad Recipe
• Greek Dolmades
• Homemade Falafel

👝 How to Store Leftovers

These are best enjoyed when freshly fried, so they are extra crispy, but you can store leftovers in an airtight container in the fridge and just heat up when you want to enjoy them again!

🤔 Common Questions

Cypriot Kibbeh (Koupes)

No ratings yet

Kibbeh is a tasty fried snack from Cyprus. They have a bulgur shell on the outside and are stuffed with a flavorful, spiced meat filling.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting time 2 hours hrs

Total Time 3 hours hrs

Course Appetizer

Cuisine Greek

Servings 15 koupes

Calories 138 kcal

Ingredients

  

1x2x3x

• 2-4 cups olive oil for frying

For the bulgur

• 1 cinnamon stick
• 3 cups water
• 4 lightly smashed garlic cloves
• 1 large onion quartered
• 1 tsp kosher salt
• ½ tsp ground pepper
• 2 tbsp extra-virgin olive oil
• 2 cups dry fine cracked wheat or fine ground bulgur wheat
• 2 Eggs
• 2 tbsp all purpose flour

For the beef filling

• 2 tbsp extra-virgin olive oil
• 225 grams 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 pepper
• 1 tsp kosher salt
• 1 ½ tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• zest of half a lemon

Toppings

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

Shop Ingredients on Jupiter

Instructions

 

For the bulgur

• Put the bulgur in a large bowl and set aside.
• To a medium pot add 3 cups water, cinnamon stick, garlic cloves, quartered onion, kosher salt, ground pepper and olive oil. Bring to a boil and once boiling, remove from the heat. Remove the onion pieces, garlic cloves and cinnamon stick.
• Pour the hot water slowly over the bulgur and then use a fork to mix everything together until fully combined.
• Cover the bowl with plastic wrap and let it rest for at least 2 hours, even 3, until fully cooled.

For the beef filling

• Turn a medium skillet to medium heat. Add olive oil to the pan and when hot, add diced onions and garlic and cook for 4-5 minutes until softened.
• Add the ground beef and cook until browned. Stir in the ground cumin, ground cinnamon, chopped parsley, chopped mint, salt, pepper, dried oregano, garlic powder, onion powder and lemon zest. Cook for a few minutes until the herbs have wilted and the mixture is fragrant. Remove from the heat and set aside to fully cool.

Kneading the bulgur dough

• Once the bulgur is fully cooled and has sat for at least 2 hours, place the bulgur on the counter and knead a few times.
• Add 1 tbsp all purpose flour and 1 egg and knead into the dough until fully incorporated. Add the second egg and another 1 tbsp flour continue to knead until fully incorporated. Continue to knead until it forms a soft, malleable dough. Add 1 tbsp flour at a time and/or a little bit of water if needed until you get the desired dough texture.

Assemble the koupes

• Line a medium-sized baking sheet with parchment paper and set aside.
• Place a small bowl of water aside for your hands. Wet your fingers / hand a little bit and then grab about 1/4 of the dough and make a cylinder type shape.
• Use your finger to press through the dough lengthwise to make a small pocket, it will sort of look like an empty ice cream cone. Fill with 1 tablespoon of the meat mixture, leaving about a ½ inch of space at the top. Pinch the dough to seal, using a bit of water on your fingers, and shape the end so you have an oval shaped koupes. Place on the parchment paper lined baking sheet and repeat until you have used all of the dough and filling.
• Place a towel over the koupes on the baking sheet while you heat 2-3 inches olive oil in a dutch oven or other high-sided pot over medium heat.
• You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of the koupes dough and see it sizzle.
• Fry the koupes in batches, a few at a time so as not to crowd the pot, rotating them as needed, until nicely golden brown, about 5-8 minutes. Place finished koupes on a paper towel lined plate.
• If you find the koupes are getting too dark in colour, turn the heat down a bit.
• Plate all finished koupes together and garnish with a drizzle of olive oil, freshly grated parmesan cheese and a squeeze of lemon juice.

Notes

• If you love this recipe try our other favourite Greek appetizers like Greek Tomato Fritters (Tomatokeftedes) or Greek Meatball Recipe (Keftedes)

Nutrition

Serving: 1koupes | Calories: 138kcal | Carbohydrates: 17.5g | Protein: 6.9g | Fat: 5.2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.1g | Cholesterol: 33.8mg | Sodium: 191.6mg | Fiber: 2.9g | Sugar: 0.8g

Review This Recipe Let us know how it was!