Koupes with Mushrooms

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Koupes with Mushrooms is a snack we love eating in Cyprus, during the fasting period.  These are available in most bakeries but you can also buy them frozen in the supermarkets.

I have posted about koupes last month and you can see the original recipe here.   During the fasting period I make koupes nistisimes (vegan) either adding mushrooms in the filling or olives.

The shell is the same as the others but without the eggs.  When kneading the dough, more water has to be added.

The filling is again the same but just substitute the minced meat with pleurotus (oyster) mushrooms, which have a meaty texture but any other kind of mushrooms will also do.

If you like rosemary, the combination of mushrooms, onions and rosemary is amazing.   However, 1 small sprig of finely chopped fresh rosemary, (only the leaves), is enough to add flavour to the mushrooms.  Add it just after sautéing the mushrooms.  Some pinenuts can also be included in the filling.

One day I also made them with olives.  Again the same combination, olives, onions, parsley and spices.  Here, I also added some fresh mint.

 

How to make Koupes with Mushrooms

For the Shell:

• 3 cups (500 grams – 1.10 lbs) very finely ground bulgur wheat
• 1/4 cup of all purpose flour
• 3 tbsp olive oil
• 3 ½ – 4 cups hot water
• 1 tbsp salt
• 1/4 tsp freshly grated black pepper
• 1/4 tsp ground cinnamon
• 1/2 cup finely ground onion

For the filling:

• 250 grams pleurotus (oyster) or other mushrooms, finely chopped
• ½ cup of olive oil
• 1 sprig rosemary, , finely chopped (optional)
• 1 big onion coarsely chopped
• 1 cup of parsley, finely chopped
• 10 black olives kalamon, pitted and cut into small pieces (optional)
• 2 tbsp pine nuts (optional)
• Salt
• Pepper
• Cinnamon

Directions:

For the dough:

Mix the bulgur wheat and flour with the oil and salt, then add hot water and leave it to soak for an hour.  When it has cooled,  knead it well until it sticks together, adding some more water.  See detailed instructions in the other recipe.

Prepare the Filling: 

Wipe the mushrooms with kitchen paper (do not wash them) and cut them into small pieces.

Sauté the onion until translucent.

Add the mushrooms and sauté for 5 minutes.

Add the parsley and all the spices and mix.

Remove from the heat and mix in the pine nuts and olives.  Set aside to cool down.

Take a small amount of dough the size of a large walnut and form it into a ball. In one hand hold the dough and with your other hand using your index wet your finger make and make a hollow in the dough, elongating its shape and trying to make it as thin as you can without breaking it.

When doing this, wet the fingers of your other hand as well. You can also make the shell with a meat grinder if it has an attachment to make koupes.

When it comes out of the meat grinder stop when it is about 9 cm (3 ½ inches) long and cut it with a sharp knife.

Wet your index and put it in the shell. Wet your fingers of your other hand and close the hole by shaping it into a pointed end.

Insert a teaspoonful of filling. Use the back of a small spoon to gentle push the filling inside and continue adding leaving about a centimetre and a half (half an inch) void. Wet your fingers again and seal the opening. If the dough is not enough, just pinch a small amount of dough and wetting your fingers try and paste it together making pointed ends. If at any point you see the shell cracking, again wet your hands and by gently “massaging” it will stick together again. (At this point you can freeze them).

Heat enough oil in a pot so that koupes are covered during frying. Fry them on high heat, preferably on a gas stove. Gently turn them around until golden on all sides.

Place on kitchen paper to absorb excess oil.

Serve hot squeezing a few drops of lemon juice.

You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.

Kopiaste and Kali Orexi!

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