Cypriot Kibbeh (Koupes)

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.

Course Appetizer

Cuisine Greek

Keyword koupes

Prep Time 30

Cook Time 30

Resting time 2

Total Time 3

Servings koupes

Calories 138kcal

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.

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.

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.

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.

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