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Koupes with Mushrooms

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Koupes filled with Mushrooms image

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.

Pleurotus (Oyster) mushrooms image

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.

 

mushroom filling image

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


Vegan koupes with olives image

 

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.

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Koupes with Mushrooms

Koupes with Mushrooms

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3 ratings
Category: Snacks
Cuisine: Cypriot Cuisine

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.

Koupes with Mushrooms

Ingredients

15
    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

Instructions

Prep
1 hour, 15 minutes
Cook
30 minutes
  1. Directions:
    For the dough:
  1. 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:
  1. Wipe the mushrooms with kitchen paper (do not wash them) and cut them into small pieces.
  2. Sauté the onion until translucent.
  3. Add the mushrooms and sauté for 5 minutes.
  4. Add the parsley and all the spices and mix.
  5. Remove from the heat and mix in the pine nuts and olives. Set aside to cool down.
  6. Continue as with the other recipe.

Nutrition information

https://www.kopiaste.org/2008/01/koupes-with-mushrooms/

 

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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Comments

  1. Ivy, now I’m going to sing, “Kou-pe-pe, KOU-pe-pe” all evening, thanks to you! lol

    I love mushrooms and I’m so glad that fresh mushrooms are now more readily available in Greece.

  2. Koupe-pe koupe-pe to fai mas erhetai… Fresh mushrooms are quite expensive but what the heck, once in a while we can do some extravagances.

  3. Between you and “kalofaga” I’m extending my Greek culinary vocabulary. These look yum. And perfect for “nisteia”. (About my blog: I self host and my web hosts are having some technical issues. Could take about 2days. Thanks for checking). yeia

  4. Thanks for commenting and I am glad that your technical problem will be solved soon. We are all learning from each other and I am so glad I have met people like you. I am looking forward to seeing your new posts. BTW my eldest son is in Sydney since Monday and he says it’s a fantastic place and so cheap.

  5. I have never had these, they look great! It is so nice to have such wonderful bloggers of Greek food! I am learning so much MORE about my favorite cuisine!

  7. Very beautiful and they look extremely tasty. Sounds like you’ve got the technique down!

  8. I think I was right the other time writing how I managed to learn the technique. If you get correct instructions it’s easy to make things. Before that I used to think that making koupes was the most difficult thing to do.

  9. Ivy, this is such a healthy snack, it really is. Thanks for sharing it with us.

  11. Thanks Cynthia. I can’t really say if they are healthy but I know they are really delicious.