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.

 

Koupes with Mushrooms

For the Shell:

Same as in Koupes with Minced Meat

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.

Continue as with the other recipe.

 

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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