Keftedes
Cypriot meatballs
If you’re looking for a tasty and satisfying snack, then Cypriot koupes should definitely be on your list. These finger foods are a staple of the island and are often enjoyed as a breakfast item, a midday snack, or as part of a meze platter.
Koupes are essentially bulgur wheat shells filled with a savoury mixture of pork mince (or ground beef or lamb), onions and spices. They are then deep-fried to a golden brown and served hot.
The recipe below has been inspired by Nikoletta’s Kitchen.
In a heatproof bowl, mix together 2 cups of fine bulgur wheat, 3 tbsp of olive oil, 1 tsp of salt, 1/2 tsp of pepper and 1/2 tsp of cinnamon. Pour in 2 cups of boiling water and mix everything together with a fork. Cover the bowl with plastic wrap and let the mixture cool completely.
Heat a frying pan over medium-low heat and add 4 tbsp of olive oil. Add 500g of pork mince and fry until browned, breaking it up into tiny pieces with a wooden spoon while it cooks.
Once the meat is browned, add water and simmer for 4–5 minutes until you have about 2–3 tbsp of liquid left. Separate the juices from the mincemeat into a bowl — you’ll use this for the dough.
Transfer the meat into a bowl and add the chopped onions to the frying pan with another 4 tbsp of olive oil. Allow the onions to cook over low heat for approximately 20 minutes until they have turned a rich golden colour, stirring occasionally.
Add the meat back into the pan with the onions and add 2 tsp of cinnamon, 1 tsp of salt and 1/2 tsp of pepper. Fry for a couple of minutes, then simmer gently on low heat, stirring until well combined. Remove from the heat, add half a bunch of finely chopped parsley, mix well and let it cool.
Start kneading the cooled bulgur wheat mixture by hand or with a standing mixer using the dough hook. Gradually add flour and continue kneading until you have a soft, slightly sticky dough.
With a wet finger, poke a hole through the centre of a small handful of dough and tease the dough down to make a shell. Using a teaspoon, add filling to the shell, pushing it in with the back of a spoon or a chopstick.
Fill the shell up, leaving about half an inch at the top. Pinch and seal the end with a drop of water and shape using the ends of your palms to make a pointy end. Repeat until you’ve used all of the dough and filling.
Fill a pan with vegetable oil, enough to cover the koupes entirely, and place on high heat. Carefully add the koupes using a slotted spoon to avoid oil splashback and fry for 3–4 minutes until golden brown.
Remove the koupes with a slotted spoon and place them on a plate with kitchen paper to remove excess oil. Serve warm with lemon.
Serve them warm with a squeeze of lemon, as a breakfast item, a midday snack, or as part of a meze platter.