Koupes

Version A: 
Boil the water with the oil, pepper, cinnamon. Once it boils, add the bulgur wheat and remove from the heat. Stir well, cover the pot and leave it aside to cool. Chop the onions and boil them in a little water to soften them. Add the oil, minced meat and simmer until the minced meat starts to brown. Add the chopped parsley, salt, pepper and cinnamon, remove from the heat and drain any liquid. Knead the bulgur mixture well. Take some of the bulgur mixture and shape into a ball. With your finger, after wetting it in water, make a dent in the center, and shape it into a cylindrical form with thin sides, or use the special machine. Fill the gap with the filling, close and shape the edges, while constantly wetting your finger. Fry the koupes in plenty of hot oil (MANRE, 2010, 52).

Version B: 
Put the bulgur wheat in lukewarm water to soak for ½ day and then mould it. Sauté the onion a bit. Add the minced meat and stir until browned. Add some pepper and then the parsley and mix the ingredients. Drain the minced meat filling to remove any liquid. Then, take some bulgur wheat and flatten it out in the palm of your hand, add some of the filling, then carefully fold close it to encase the filling. Fry 8-9 koupes at a time in hot oil until golden brown (Polyxeni Rotsidou, 70 years old, Famagusta).