IT'S ALL IN A KOUPA!
THE CYPRIOT STREET FOOD IS TO BE RECOGNISED!
A TRADITIONAL STREET FOOD
The popularity of the humble Cyprus KOUPA, which is best described as bulgur wheat pies with a minced meat filling, has directly led to a new registration campaign to have the traditional street food formally recognised. As a result, it is hoped that the traditional street food, which has existed on the island for several years, will gain a new recognised European status.
A NEW CAMPAIGN
The new campaign is being spearheaded by both the Larnaca Chamber of Commerce and the city’s tourism board. Both want to see Cyprus KOUPES added to Europe’s Protected Geographical Indications Register. Their efforts so far include a series of joint studies. These aim to identify the ‘special characteristics’ of the delightful little bulgar wheat tubes of minced meat. If accepted, the street food that is usually taken with lemon will gain a new recognised format that will, in turn, protect its status.
A GROWING LIST OF OTHER CYPRIOT PRODUCTS
THE PROTECTED GEOGRAPHICAL INDICATIONS REGISTER
The Protected Geographical Indications register is a legal, public record of agricultural products. It not only offers protection but also a designated status for all of its entries. These include a whole range of unique products with specific qualities, reputation, and characteristics that are all attributable to their origin. Each product has to include at least one production step within its region of origin. Key registers include European eAmbrosia and the United Kingdom GI schemes. These both protect products from misuse and guarantee their authenticity.
THE KEY CHARACTERISTICS
Koupes feature a crispy, cylindrical shell of bulgur wheat that is filled with a mixture of spiced minced pork or beef, onions, and parsley. They are famously served hot with lemon wedges, and they are often found in most Cypriot bakeries. Some vegetarian variations use mushroom, lentil, or chickpea fillings.
The Shell: Made from fine bulgur wheat, olive oil, flour, and cinnamon, creating a crispy texture when fried.
The Filling: Traditionally, ground pork or beef, with finely chopped onions, parsley, and aromatic spices. Some vegetarian variations use mushroom, lentil, or chickpea fillings.
Preparation: The bulgur mixture is kneaded and shaped into hollow, cigar-shaped tubes. These are then stuffed with the filling of choice and then deep-fried until golden.
Serving: They are often served warm with a slice or wedge of fresh lemon.
