Koupes with Bulgur Shell and Pork Filling

Mix the fine bulgur, wheat flour, grated onion, half the salt, half the black pepper, and half the cinnamon. Bring 900 ml of water to a boil and pour it gradually into the dry mixture, stirring as you go, then cover and let cool for about 45 minutes.

For the filling, heat 120 ml of oil, add the finely chopped onion, and cook until soft. Add the ground pork, the remaining salt, black pepper, and cinnamon, and 100 ml of water; cook, stirring, until the liquid has evaporated and the meat is lightly browned. Remove from the heat, stir in the finely chopped parsley, and let the filling cool.

Knead the cooled bulgur mixture well for 8–10 minutes, until it becomes pliable and smooth. Have a bowl of water on hand to wet your fingers while shaping.

Pinch off pieces of the mixture about the size of a large walnut, roll into balls, then use a wet index finger to make a hollow and stretch it into a thin, oval cylinder about 8–10 cm long.

Fill each shell with about 1 tsp of the cooled meat filling, leaving about 1.5 cm of the edge free. With wet fingers, pinch the opening closed and shape into a pointed torpedo shape; if the shell cracks, smooth it over with wet fingers.

Heat the remaining oil in a deep pot to 175–180°C, enough to fully submerge the koupes. Fry 8–9 at a time for 3–4 minutes, turning gently, until evenly golden brown.

Transfer the cooked koupes to paper towels to drain excess oil, and repeat frying with the remaining batches.

Serve the koupes hot, drizzled with lemon juice.