The Crispy Tale of Koupes — Cyprus’s Beloved Bulgur Köftesi

Where the story begins

Whenever guests ask me what Cyprus really tastes like, I don’t point to a restaurant menu straight away.
I tell them about Koupes.

Long before Protaras became known for its turquoise waters and sun-drenched beaches, Cypriot kitchens were quietly perfecting this humble yet unforgettable dish. Koupes may look simple at first glance, but they carry centuries of history in their crisp, golden shell.

The name comes from the Turkish word köfte, meaning small meatball. Yet here in Cyprus, Koupes became something entirely our own. By the 19th century, they were already a daily companion to farmers and shepherds in the regions of Larnaca and Famagusta. Wrapped carefully and carried into the fields, they were made to last — nourishing, practical, and deeply satisfying. Bulgur, a durable and nutritious grain, formed the outer shell, while spiced minced meat provided warmth, strength, and flavour.

By the 1950s, as bakeries, kafeneions (traditional coffee houses), and tavernas flourished across the island, Koupes moved from the countryside to the streets. They became part of everyday life — a familiar sight behind bakery counters and on meze tables — and eventually, a quiet symbol of Cypriot culinary identity.

Some recipes change with time.
Koupes never needed to.

Where I recommend tasting Koupes near LibraArte Villa

One of the pleasures of staying at LibraArte Villa in Protaras is how close you are to authentic local flavours. You don’t need to travel far — only to choose well.

These are the places I confidently recommend:
 - Mousikos Tavern, near Protaras Main Square
A classic Cypriot taverna where Koupes are served as part of a traditional meze, freshly fried and perfectly crisp.
 - Olive & Lemon Street Food, Protaras Promenade
Ideal after a beach day — Koupes served simply, with tzatziki and generous lemon wedges.
 - Local bakeries in Protaras
Often overlooked, yet deeply authentic. Go earlier in the day for the freshest batch.
 - Ayia Napa Old Town (10–15 minutes’ drive)
A wider selection, including excellent vegan Koupes filled with mushrooms and herbs.
 - Village tavernas in Paralimni and Sotira
Less polished, more personal — and often following family recipes passed down for generations.

If there is one rule I insist on sharing, it’s this:
never eat Koupes without lemon. If it’s not already on the table, ask for it. Then add more.

Why we never grow tired of Koupes

What makes Koupes special is balance. The crunch of the outer shell, the warmth of the spices — cinnamon, cumin, a gentle hint of paprika — and the softness of the filling inside. They are never heavy, never rushed.

Here in Cyprus, Koupes are usually part of a meze, that slow, generous spread of small dishes meant to be shared, talked over, and enjoyed without hurry. Paired with fresh salad, a cold beer or a glass of sweet local wine, and finished with lemon, they become more than food.

They become memory.

How I make Koupes at home

A traditional recipe, just as it should be

Ingredients (Serves 4)

For the bulgur shell
 - 500 g fine bulgur wheat
 - 250–300 ml hot water
 - 1 teaspoon salt

For the filling
 - 300 g minced beef or lamb
(or finely chopped mushrooms for a vegan version)
 - 1 onion, finely chopped
 - 2 tablespoons olive oil
 - 1 teaspoon ground cinnamon
 - 1 teaspoon cumin
 - 1 teaspoon paprika
 - Salt and black pepper, to taste
 - Fresh parsley, chopped

For frying
 - Vegetable oil
 - Lemon wedges, for serving

Method

I begin by soaking the bulgur in hot water, letting it absorb slowly until soft and workable. A pinch of salt, nothing more.

For the filling, I sauté the onion gently in olive oil, add the meat (or mushrooms), then the spices — never too much. Once cooked, I finish with fresh parsley and allow it to cool.

With slightly wet hands, I shape the bulgur into small ovals, hollowing the centre carefully.

A spoonful of filling goes in, then I seal and smooth each piece into its familiar torpedo shape.

The Koupes are fried in hot oil until golden and crisp on all sides. Once drained, they are served immediately — hot, fragrant, and always with lemon.

The lemon, I must repeat, is not optional.

Perfect after a beach day

After a swim at Fig Tree Bay or a long walk along the Protaras coastline, there are few rewards as satisfying as freshly fried Koupes. Crunchy, comforting, and full of character — this is Cyprus at its most honest.

Why food lovers choose LibraArte Villa

Guests who stay at LibraArte Villa in Protaras often tell me that what they remember most isn’t just the view or the comfort — it’s how close they felt to the local culture.

From traditional dishes like Koupes to family-run tavernas and simple Mediterranean flavours, the experience becomes personal.

Because the best holidays aren’t only seen.
They are tasted.