Name: Cypriot Kibbeh (Koupes)
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: Cypriot
Ingredients: 2 cups fine bulgur wheat; 3 cups water; 1 cinnamon stick; 1 onion, quartered; 2 garlic cloves; 2 tablespoons olive oil (for soaking); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons all-purpose flour; 2 eggs; 2 tablespoons olive oil (for cooking filling); 1 pound ground beef (or lamb); 1 onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon cumin; 1/2 teaspoon ground cinnamon; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh mint, chopped; 1 teaspoon lemon zest; Olive oil (for deep frying); Optional toppings: olive oil drizzle, lemon juice, grated Parmesan

Why You’ll Love This Recipe

Delicious contrast of textures: A thin, crunchy bulgur crust gives way to moist, fragrant meat inside pure snack comfort.
Very manageable prep: The main time sink is letting the bulgur soak and cool rest is assembly and frying.
Super versatile: Ideal as an appetizer, party finger food, or a fascinating side to add to your mezze offerings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fine bulgur wheat (shell)
Water, cinnamon stick, garlic, onion, salt, pepper, olive oil (for soaking bulgur)
Ground beef (for filling), onions, garlic, spices: cumin, cinnamon, oregano, garlic powder, onion powder, salt, pepper
Fresh parsley, fresh mint, lemon zest (to brighten filling)
All-purpose flour, eggs (to bind bulgur dough)
Olive oil for frying
Optional toppings: olive oil drizzle, fresh lemon juice, grated Parmesan

Directions

Soak bulgur: Bring water, cinnamon stick, onion, garlic, olive oil, salt, and pepper to a boil. Pour over bulgur, mix, then cover and let rest until fully cooled 2 to 3 hours.
Prepare filling: Sauté onions and garlic, then brown the ground beef. Season with cumin, cinnamon, oregano, garlic and onion powders, fresh parsley, mint, salt, pepper, and lemon zest. Let cool.
Knead bulgur dough: Once cooled, knead bulgur, then mix in flour and eggs until soft, pliable dough forms.
Shape koupes: Divide dough, form cylinders, hollow out like an ice-cream cone, fill with meat mixture, seal into oval shape. Place on parchment-lined tray.
Fry: Heat 2–3 inches of olive oil until sizzling (test with wood spoon or small dough piece). Fry batches, rotating until golden brown (about 5–8 minutes). Drain on paper towels.
Serve: Arrange on a platter, drizzle with olive oil, add a squeeze of lemon, and garnish with grated Parmesan if desired.

Servings and timing

Yields approximately 15 koupes
Prep time: 30 minutes (+ 2–3 hours resting time)
Cook time: 30 minutes
Total time: Around 3 hours

Storage/Reheating

Koupes are best enjoyed freshly fried for that satisfying crunch. Leftovers can be stored in an airtight container in the fridge. Reheat in a hot oven to revive crispiness.

FAQs

What kind of bulgur works best?

Use fine bulgur (or extra-fine) for a smooth, cohesive shell. Coarser styles won’t hold together properly.

My kibbeh fell apart while frying why?

This could result from dough that’s too wet or dry, under-kneaded, or filling that’s still warm or too moisture-heavy. Make sure all components are the right consistency and temperature.

Do I need to pre-cook the meat filling?

Yes the meat must be fully cooked and cooled before stuffing into the bulgur shell to ensure structure and prevent sogginess.

Can I change the shape of kibbeh?

Absolutely. While the classical form is elongated, you can form balls, patties, or even try grilled or baked varieties.

What protein alternatives can I use?

Ground lamb, pork, or mixed meats work well. Vegetarian or nut-based fillings (like spinach, pumpkin, or lentils) also adapt nicely for varied diets.

What should I serve with koupes?

A mezze platter complements them perfectly think tabbouleh, dolmades, fresh lemon wedges, yogurt dips, or simple salads.

Can I bake them instead of frying?

This recipe is traditional fried style. Baking will change texture less crispy and golden though still tasty if you need a lighter method.

How far in advance can I prep them?

You can soak bulgur and make filling ahead of time. Assemble and fry just before serving for ultimate freshness.

Can I freeze raw koupes?

Yes shape them, freeze on a baking sheet until firm, then transfer to a sealed container. Fry directly from frozen, adjusting time as needed.

Are koupes gluten-free?

Traditional bulgur is not gluten-free. For a GF version, experiment with rice flour or a GF grain alternative, though texture will differ.

Conclusion

Cypriot Kibbeh (koupes) are delightful bites offering golden crunch and rich, spiced meat filling both comforting and elegant. Though the process involves a bit of resting time, the payoff is a snack or appetizer that’s flavorful, inviting, and versatile. Whether you’re hosting, snacking, or adding to a mezze spread, these fried treats bring warmth and tradition to the table.

Cypriot Kibbeh (Koupes)

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating