Koupes (Minced Meat in a Wheat Flour Paste) is a traditional Cypriot recipe for a classic hot mezze dish of minced meat stuffing in a wheat flour dough that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Minced Meat in a Wheat Flour Paste (Koupes).
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This is a classic mezze from the island of Cyprus that is traditionally served as zesti mezedhes (hot meze) dishes, typically to accompany drinks. It can be found in bars and tavernas all over the island. There are several kinds of koupes found on Cyprus that range from home-baked pies to the large kinds stuffed with highly-spied meat that street vendors sell. This kind, however, is the form most commonly prepared at home.
Ingredients:
For the Paste:
2kg fine wheat flour
1 tbsp salt
750ml lukewarm water
70g plain flour
For the Stuffing:
70g parsley, finely shredded
250ml vegetable oil
1 tsp salt
150g onions, sliced into thick rings
500g minced meat
8 tbsp pine nuts
1/2 tsp freshly-ground black pepper
Method:
Begin with the wheat paste. This should be made at least three hours before you plant to prepare the koupes. Turn the fine wheat flour into a large mixing bowl. Dissolve the salt in the lukewarm water then work this into the flour. Sprinkle the plain flour over the surface, cover with a thick tea towel and set aside to rest for 3 hours.
In the meantime, prepare the stuffing. Pour the oil into a wide frying pan and use to fry the onion for about 4 minutes, or until just soft. Remove the onion and set aside then fry the parsley until just wilted. Return the onions to the pan, add the minced meat and stir-fry until browned all over. Turn into a fine-meshed sieve and sit over a bowl to allow the excess oil to drain away.
Stir the dough mixture then knead until the ingredients come together as a smooth paste. Moisten your hands and take two tablespoons of the mixture and form into a ball. Using the handle of a thick wooden spoon shape the dough into a tube. Carefully remove the spoon handle and stuff the koupe with the meat mixture. Close the ends carefully. Dip your hands in cold water and prepare the next koupe.
When you have used up all the dough and meat mixture, heat oil in a wok or deep fryer. When the oil comes to 180°C, add the koupes, a few at a time, and fry until a deep golden brown and cooked thorough. As they cook, turn them frequently to ensure that they cook evenly.
Remove with a slotted spoon and drain on kitchen paper as you cook the next batch. Serve warm.
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