My mum is known for a lot of things but one thing for certain she is truly the ‘Koubes Queen’…there is not a soul alive who does not proclaim hers the best! As with all good things in life they take a little practise to make perfect but are really worth the effort. Do make sure you work the cracked wheat well to make it form this slightly unconventional dough. And it is also really important that you seal the dough all the way round to stop the koube from falling apart when it is fried.
FOR THE DOUGH
- 1 glass (200g) of fine cracked wheat
- 1½ glasses (300ml) of hot water
- 2 large eggs, beaten
FOR THE FILLING
- 2-3 tbsp of oil
- 500g (1lb 2oz) of minced pork or lamb
- 3 medium onions, finely chopped
- 1 large bunch of flat leafed parsley, finely chopped
- ground cinnamon, to taste
- salt and black pepper, to taste
- olive oil or groundnut oil for deep frying
- Place the cracked wheat in a large bowl and pour on the hot water. Cover with a tea towel and leave to stand for 10 minutes or so until all the water has been absorbed.
- Fluff up the cracked wheat with a fork. Season with salt, pepper and a good pinch of cinnamon and then knead everything together, adding just enough egg until it becomes a pliable paste.
- Now for the filling. Heat 2-3tablespoons of olive oil in a large frying pan, add the pork or lamb and onions and fry until the meat browns and becomes crumbly.
- Stir in the parsley and season really well with the cinnamon, some salt and lots of pepper. Allow to cool.
- Take a small handful of the cracked wheat paste. With delicate dampened fingers and the palm of the other hand, work the paste into an oval patty shape. Spoon a little meat mixture in the centre and work the cracked wheat paste around the filling to form sealed oval cigar shapes.
- Deep-fry the koubes, a few at a time, for 6-8 minutes or until golden brown and cooked through. Serve with lots of juicy lemon. Great lip smacking, finger snacking food!