I was wondering if anyone has a "fool proof" tried and tested method for making Koupes (pronounced Core-ess) they are readily available in most bakeries and look like this (for those that are not familiar):
I would like to give it a go myself at home but am a little worried they may be more complicated than I think due to trying to shape them and fear of cracking etc...
•For the dough:
•500 grams (3 glasses) very finely ground bulgur wheat In Cyprus you can find two kinds of bulgur wheat. One is for pilaf and the other one which is much thinner is only for koupes.
•˝ glass of all purpose flour
•3 tablespoons of olive oil
•3 glass of hot water
•1 teaspoonful of salt
•1 egg (optional)
•For the filling:
•300 gr. ground meat (beef or pork or both mixed)
•˝ cup of olive oil
•2 onions, coarsely chopped
•˝ bunch of finely chopped parsley
•Salt and pepper to taste
•Olive oil for frying
•1 bowl with water to wet hands in
1.For the dough:
2.Mix the bulgur wheat with the oil and salt, then add hot water and leave it to soak for an hour. When it has cooled, add egg, mix and knead to make a rather stiff dough. If you omit the egg add more water.
3.Prepare the Filling:
4.Heat oil in a skillet and sauté the ground meat. Add the onions, parsley, salt, pepper and cinnamon. Add ˝ cup of water and stir until all the water has been absorbed. Remove from heat and allow to cool down.
5.Wet your hands and take a small amount of dough the size of a walnut and form into an elongated ball. In one hand hold the ball and with your other hand using your index finger make a hollow in the dough, trying the make it as thin as you can without breaking it. Place a teaspoonful of filling, wet your fingers and try and seal the opening. If dough is not enough pinch a small amount of dough and wetting your fingers try and paste it together making a pointed ends.
6.Fry in plenty oh hot oil. Let them get brown on the one side and then turn them carefully. When nice and brown on both sides take out and place on kitchen paper to absorb excess oil or let them drain on a wire basket or drainer. Serve hot squeezing a few drops of lemon juice.
Hhhhmmmm - Kipper, it would appear I am misinformed then as to the pronunciation unless they have more than one name - I could not find anything on the internet for the name you gave though I have heard people say it before...confusing! You are probably right best to let the experts do the hard work and enjoy them from the bakery....which is why I asked how difficult they are to make...I think I have the answer
Geof - Where in Dherynia do you go exactly? - I get mine from any of the local bakeries in Kapparis or Paralimni - all seem equally as nice.
Bob - Thanks again - I think I will throw the towel in before I start after much internet research they seem a little on the tricky side for my novice hands
i checked up on making them then thought No Way, i shall continue to buy them from the shop as you head to Dyrhinia, absolutely freshly made,slice of lemon and a cup of coffee boooootiful!
Geoff I asked a Cypriot friend this morning who told me not to bother with the bakery ones I normally buy and to go the the shop in Dherynia....he told me where it was....having abandoned the idea of making them, I can't wait now!!!!
I watched Tonia make them on my Greek Kitchen, thought ~I can do that,
made the filling no problem, could I get the blessed bulghar/cracked wheat to stick together, after the second try I made a cottage pie out of the filling instead!
funny thing was I was at a Cypriot birthday party where they had them and told the the ladies at the table of my attempts and they laughed their heads off, said no one makes them at home any more they buy them instead, didn't feel such a failure after that.
I wonder if the type of cracked wheat /bulgar wheat is the problem?
I know when we use Basmati rice loads of stratch comes out when washing it but the "easy cook long grain" has a lot less... so sticking together the basmatic rice would stand more chance... so I wonder if the cracked wheat has similar "versions" ?
_________________ Steve < that's me not Steve the board Owner !
My Cypriot friend I asked said he uses couscous as sometimes the bulgur wheat is not fine enough?1. He also said even with a machine to make the cases at home it can be tricky so best to leave it to the experts
Kwacka-he told me to go to the shop which is next to the purple shop and the shoe shop (before the fire station), there is a small supermarket and it is just to the left of that. The only sell Kuopes apparently!
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