Cypriot meat filled bulgur shells - Koupes

For the dough

• Rinse the bulgur 2-3 times, until the water comes out clean.
• Drain it and press it in a towel to remove the moisture.
• Place it in a bowl, add the hot water, and leave it there until it absorbs all of the water.
• Add salt, pepper, and cinnamon.
• Add the eggs slowly and mix.
• Knead very well, until the mixture becomes malleable and looks like a dough. If needed, add a little extra water until the bulgur has the texture you want.
• Refrigerate the mixture, covered, for at least 1 hour and prepare the filling.

For the filling

• Heat a frying pan at medium heat. Then, add the olive oil and the ground meat.
• Sauté the ground meat until browned, and then add the onions, cinnamon, salt, and pepper. Keep sautéing until the onion is golden.
• Add the garlic, sauté for one more minute, and then add the parsley and the fresh coriander.
• Remove from the heat and set the ground meat aside to cool.

To assemble (koupes)

• Place a bowl with water onto your working surface, and take a ball the size of a large walnut from the bulgur mixture.
• Wet your fingers a little, and roll the ball to be shaped like a disc.
• In its center, place a teaspoon of the ground meat’s mixture, and fold the bulgur around it so that the filling is at the center of the dough. Usually, koupes are oval shaped, but you can make them round too, like meatballs.
• Prepare all of the koupes and transfer them to a plate.
• Place a medium-sized pot over medium heat, filled with olive oil 8-10 cm deep.
• When the oil reaches 180°C (356° F), fry the koupes for 6-8 minutes or until they turn nicely golden.
• Serve with lemon juice and slices, and if you want, garnish with parsley and coriander leaves.