Koupes

For the Dough

• • --- 7 cups (1750ml) water
• • --- 2 teaspoons (20g) salt
• • --- 4 cups (725g) pourgouri (bulgur wheat) for koupes

For Kneading

• • --- 1 1/5 cups (200g) self-raising flour
• • --- 1 cup (250ml) water

For the Filling

• • --- 2 kg large onions
• • --- 1 cup (240ml) sunflower oil
• • --- 1 kg minced pork
• • --- 2 ½ teaspoons (20g) salt
• • --- 2 teaspoons dried mint (2g)
• • --- 1 teaspoon black pepper (2g)
• • --- 2 teaspoons cinnamon (8g)
• • --- 1 cup (60g) parsley

For Frying

• • --- Plenty of vegetable oil

For Serving

• • --- Fresh lemons

For the Dough:

1. 1. In a pot, bring the water to a boil, then add the salt and gradually add the pourgouri.
2. 2. Stir continuously until all the pourgouri has been added. Turn off the heat and let it cool.
3. 3. Once all the water has been absorbed, stir it occasionally to help it cool faster.

1. 1. Meanwhile, prepare the minced meat filling: Peel the onions and roughly chop them. That is, cut an onion in half, then cut each half into three pieces, and then into thick chunks. Pour the oil into a pot, and once it's hot, add the onions.
2. 2. Let them sauté for 30-40 minutes over high heat. Stir occasionally. We want the onions to caramelize. Add the minced meat and let it brown for about 10 minutes.
3. 3. Add the salt, mint, black pepper, and cinnamon, and mix well. Add the parsley, turn off the heat, and drain. Let it cool.

1. 1. Prepare the pourgouri: In a large bowl, place the pourgouri and work it with your fingers to ensure there are no lumps.
2. 2. Add 1 cup of flour and mix it thoroughly so it's evenly distributed.
3. 3. Then, add one cup of water and knead well to combine the flour with the pourgouri; this will help prevent the koupes from breaking open.

For the Koupes: