FYFrom Yiayia's FridgePrivate cookbook
Cookbook image from PDF page 49

Sides

Koupes (Pligouri)

Κουπές

Serves Makes 40 koupesPrep 45 minutesCook 25 minutesPDF p. 49

Yiayia first learned this recipe from a T urkish neighbour in her village back in Cyprus. Although pligouri were sold at the town market, Yiayia preferred to save her money for sweets. So, she began experimenting at home, tweaking and perfecting the recipe until she got it just right. That way, when she went into town, she could spend all her coins on desserts instead. Pligouri might not be sweet, but they’re every bit as much of a treat.

Main

Ingredients

  • 1 brown onion, diced
  • Sprinkle of salt and pepper
  • Handful of dried mint
  • Handful of dried parsley
  • 500g beef mince
  • 1.5 kg pligouri / bulgur wheat
  • 1.5 cups hot water
  • 1 tablespoon olive oil
  • ½ cup of flour
  • ¼ cup of canola oil

Method

  1. Pour pligouri into a large bowl
  2. In a jug, combine hot water, olive oil and a sprinkle of salt
  3. Pour this mixture over the pligouri, ensuring all the pligouri is covered by liquid. Let it soak for 15-20 mins until soft
  4. While the pligouri soaks, heat oil over a medium heat in a large pan
  5. Add onion, salt, pepper, mint and parsley. Cook until the onion is softened and translucent and turn down the heat to medium
  6. Add mince and cook until brown and cooked through. Take off the heat and set aside
  7. Once the pligouri has soaked for 15-20 minutes, add flour into a large bowl and stir through the water mixture until a dough-like texture is formed
  8. Place the dough onto a floured surface and knead for 5 -10 minutes. Test its texture by breaking off a small piece and squeeze it firmly in your hand — it must be pliable. If it cracks, knead it for a little while longer and add a bit of warm water or flour
  9. Using your hands, pick up 2-3 tablespoons of mixture and mold a long oval shape. Using the tips of your fingers, create and pocket down the centre of the pligouri, leaving enough room for 1-2 teaspoons of mince mixture
  10. Spoon in enough mince mixture to fill the centre of the pligouri. Wet your fingers and pinch the top to close and seal the opening. Smooth out any cracks by running a wet finger over the dough, and shape it into a football shape. Repeat until you’ve used up all the dough and mince mixture
  11. Heat canola oil in a pot over a high heat, ensuring the oil is very hot before cooking
  12. Gently place 3-4 pligouri into the hot oil and cook until golden brown. Repeat until all pligouri are cooked