How to make Greek Cypriot( koupes) طريقة عمل الكبة اليونانية القبرصية

[@aya8586]

Looks very tasty😍

[@Cookingclass1234]

Thanks😍

[@amirasafi1558]

ماشاء الله شكلها بيشهي عاشت الايادي

[@mariaandrews1124]

Perfect

[@monawaatkorawia]

مبينة لذيذة وبتشهي😋😋

[@بياضالثلج-ف9ف]

يا عيني عالاكل الطيب

[@Cookingclass1234]

يا مية أهلاً وسهلاً 🌹🌹

[@bassemaabk4132]

طيبة اكيد رح جربها👍

[@Cookingclass1234]

🌹🌹🌹

[@wisamab7743]

لذيذ 😍

[@Cookingclass1234]

🌹🌹🌹

[@احمدالسوادي-ت1س]

شهية😋😍

[@moaiadalbazzal6481]

الفيديو عملي وسريع
مشكورة عالتعب ما عم تقصري

[@Cookingclass1234]

🌹🌹🌹

[@roribeauty6157]

رائعة ♥️♥️

[@Cookingclass1234]

شكراً 😍

[@zarazara5089]

👍

[@joannajones8533]

Perfect!!! :)

[@Cookingclass1234]

Thanks 😍

[@andr0x933]

I don’t understand how everyone’s koupes dough is so sticky and fine i use fine bulgar and it always ends up pasty and crumbly instead of nice and doughy like yours and I do all the steps right I let it soak and everything

[@Cookingclass1234]

There are types of bulgur written on it soft, but its grain is large and does not stick easily. In this recipe I recommend using fine white bulgur, not brown. Kibbeh generally needs to be kneaded well, and if you have a grinding machine, this will be easier

[@andr0x933]

@@Cookingclass1234 I use regular white bulgar from my Greek deli it has all sorts of bulgar from the Middle East Greece Cyprus everywhere and it’s just not working maybe I need to knead the dough for a lot longer

[@Cookingclass1234]

I usually use 3A for the koupes, try to knead it for longer . You can also add one extra tablespoon of flour that will help it stick, but do not overdo it.

[@andr0x933]

@@Cookingclass1234 Tysmmi will try this :(

[@andr0x933]

@@Cookingclass1234 oops I meant smiley face haha