Cypriot Grain Pies

Ingredients

• Couscous 20 oz
• Salt 1 tablespoon
• Ground Black Pepper to taste
• Paprika to taste
• Olive Oil 2 spoons
• Pork Mince 20 oz
• Onion 1 piece
• Pistachios 1½ spoons
• Vegetable Oil 0 qt
• Raisins 1½ spoons
• Parsley 1 bunch

Step-by-Step Guide

Step 1

In a large bowl (the couscous will double in size), pour 500 ml of water over the couscous. Add salt, pepper, and paprika, stir well, and cover tightly with plastic wrap. Let it sit for 40 minutes.

Step 2

Meanwhile, heat oil in a heavy-bottomed skillet and add a pinch of salt. Sauté the ground meat, breaking up any large chunks. Season with salt and pepper, and when all the moisture has evaporated and the meat is evenly browned, add finely chopped onion. Reduce the heat and cook, stirring constantly, for 10-15 minutes, until the onion becomes soft and translucent.

Step 3

Lightly toast the pine nuts in a skillet. Soak the raisins in hot water for 20 minutes. Finely chop the parsley. Add the nuts, raisins, and herbs to the minced meat. Mix well, add spices as needed, and remove from heat.

Step 4

When the couscous has expanded and become pliable, knead it with your hands like dough until it is uniform and sticky. If necessary, add more hot water to achieve the desired consistency.

Step 5

Wet your hands with water, roll a ball from the "dough," gently make an indentation in it with your finger, and slowly stretch this ball into a shape resembling a Kyiv cutlet with pointed ends and an indentation in the center. If the "dough" crumbles in your hands, add a bit more water to the couscous. Using a teaspoon, fill the indentation with filling, and once again wet your hands to close the dumpling.

Step 6

In a deep pot, heat vegetable oil to 355°F. If the oil is too hot, the outer coating will burn quickly while the filling remains cold. Fry the koftes for 5-7 minutes until they are nicely golden brown. Drain on paper towels and serve with a lemon wedge.