Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Dough

  • 1kg fine cracked wheat

  • 1 tbsp salt

  • 2 cups hot water

  • ½ tsp cinnamon

  • ¼ tsp white pepper

  • 1 cup plain flour

  • Filling

  • 2 tbsp olive oil

  • 1kg coarse beef mince (or half pork/half beef mince)

  • 1 cup continental parsley, finely chopped

  • 1 large brown onion, finely chopped

  • 1 tsp cinnamon

  • Salt and pepper to taste


  • Dough:

  • 1.

    Put cracked wheat, salt, cinnamon and pepper into a large bowl and mix well.

  • 2.

    Add hot water, cover with cling wrap and leave to sit overnight.

  • 3.

    The next day, knead cracked wheat mixture and gradually add plain flour into this dough. If the dough is a little tough add a little water to soften.

  • Filling:

  • 1.

    Heat olive oil in a heavy based pot. Add beef mince and stir until browned.

  • 2.

    Add onion and stir thoroughly for 2–3 minutes.

  • 3.

    Add parsley, salt, pepper and cinnamon and cook for 2 minutes. To assemble

  • 4.

    Place a little oil in the palm of your hand. Add a golf ball size of dough into the palm of hand. Press to flatten it.

  • 5.

    Add 1 tablespoon of filling. Fold the dough over to seal the filling inside the pie forming the pie into an oval shape

  • 6.

    In a pot or a deep fryer heat a large amount of canola oil to approx. 170°C. Place the koupes loosely in the frying oil.

  • 7.

    Once brown remove and place on absorbent towel to drain.

  • To serve:

  • 1.

    Natural yogurt or fresh lemon juice.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 332kj
  • Fat Total 12g
  • Saturated Fat 4g
  • Protein 14g
  • Carbohydrate 43g
  • Sugar 0g
  • Sodium 328mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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