Haloumi and Mushroom Koupes
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Haloumi and Mushroom Koupes
Recipe By Phil Vakos
Ingredients
400 g fine cracked wheat or ground bulgur wheat
2 tbs Squeaky Gate extra virgin olive oil
1 and ½ cup Coles plain flour
1 large onion finely chopped
1 garlic clove, crushed
200 g diced mushrooms
1 tbs fresh chopped thyme
100 g grated haloumi
½ bunch flat-leaf parsley, finely chopped
1 tsp ground cinnamon
4 cups oil, to deep fry
Greek yoghurt, to serve
Method
For the filling, heat oil in a saucepan over medium heat. Add the onion and garlic, cook until softened. Add the mushrooms and cook for 8-10 minutes, until the moisture has gone. Turn off heat and add the haloumi, thyme, parsley and cinnamon, mixing well. Season and set aside to cool.
For the dough, place wheat and oil in a large bowl, pour over 850 ml boiling water and season to taste. Mix well, then cover with plastic wrap and set aside to absorb the water and cool completely, this should take 1 hour.
Once the wheat mixture has cooled, add the flour and knead on a bench for 6-8 minutes, until the dough comes together and does not crumble. Divide dough into 50 g balls.
Press the dough to flatten into a small bowl shape. Place a generous tsp of mince mixture in the centre, then fold the dough over to seal filling inside, forming a football shape.
Repeat with remaining dough and mixture. Place canola oil in a large saucepan over medium-high and bring to 180°C on a kitchen thermometer. In batches, deep fry koupes for 3-5 minutes until browned.
After each koupa is cooked, place onto a paper towel to drain excess oil. Repeat with remaining koupes. Serve warm with yoghurt.
