Koupes (Cypriot Bulgur and Ground Meat Croquettes)

Koupes are Cyprus’s answer to kibbeh — a fine bulgur shell stuffed with spiced ground meat and pan-fried until crisp. They’re a fixture at Cypriot celebrations and taverna mezze spreads, and disappear just as fast at home.

Ingredients

For the shell

• 1 cup fine bulgur, rinsed and drained
• 1/2 cup semolina flour
• 1 small onion, grated
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Water, as needed

For the filling

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1/2 lb ground beef or lamb
• 1/4 cup chopped fresh parsley
• 1/2 tsp ground cinnamon
• 1/4 tsp allspice
• Salt and pepper to taste
• Vegetable oil, for frying

Instructions

1. Make the shell dough
   In a bowl, combine bulgur, semolina, grated onion, cumin, cinnamon, salt, and pepper. Add water a tablespoon at a time and knead until a smooth, pliable dough forms.
2. Cook the filling
   Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes. Add ground meat and cook, breaking it up, until browned. Stir in parsley, cinnamon, allspice, salt, and pepper; cook 2 more minutes, then let cool.
3. Shape the koupes
   Wet your hands and take a golf-ball-sized piece of dough. Hollow out the center with your finger to form a shell, fill with a spoonful of meat mixture, then pinch closed and shape into a torpedo.
4. Fry until golden
   Heat about 2 inches of vegetable oil in a deep pot to 350°F. Fry the koupes in batches for 4-5 minutes, turning occasionally, until deep golden brown and crisp. Drain on paper towels.

Serve hot with lemon wedges and a bowl of tzatziki for dipping.