Beautiful crust on the outside, juicy minced meat, bulgur and parsley on the inside. A form of eastern kibbeh, this tasty Cypriot dish can be served as an entree, but is also a famous street food. Accompany it with beer or wine, it is absolutely gorgeous…
Serves: 6-7 Prep. time: 40′ + 2h waiting Cooks in: 20′ Ready in: 60′
For the shell
1 glass of water very finely ground bulgur wheat
¾ glass of hot water
1 small red onion, grated
For the filling
500 g ground pork or mixed beef and pork
2 large red onions, grated
1/2 cup extra-virgin olive oil
1/2 tsp cinnamon
½ bunch parsley, finely chopped
oil for frying
For the shell: In a bowl put all ingredients, season with salt and pepper and mix well. Set aside for 2 hours. Knead the dough well by hand or in a stand mixer (hook attached) – at first mix on low speed, stopping a couple of times to push the dough to the centre. Gradually increase its speed until the dough does not crumble and is soft and sticky when pinched.
In the meantime, heat 2 tbsp oil in a medium non-stick pan and cook ground pork and onion until nicely colored. Season with salt and pepper, sprinkle with cinnamon and simmer on low heat with lid on, until ground pork is cooked through and all liquid has been absorbed. If necessary, add a little extra water. Stir in parsley and remove pan from heat. Allow to cool.
Take a small amount of dough the size of a large walnut and form it into a ball. Wet all your finger. Hold the dough with one hand and insert your index making a hollow in the dough. Give it a long, thin shape without breaking it. Insert a teaspoonful of filling. Use the back of a teaspoon to push the filling inside gently. Continue adding leaving 1,5 cm void. Wet your fingers and seal the opening. Transfer on a platter. Repeat procedure with remaining ingredients.
Heat plenty of oil in a small pot on high heat. Fry them in batches for 5 mins on both sides until golden. Place on kitchen paper and before serving drizzle with a little lemon juice.
Και η συνταγή στα ελληνικά: Κούπες