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Cypriot croquettes, a favourite meze or snack sold on the street across many Middle Eastern countries. The coating is made with very finely ground bulgar or pligouri, flour, eggs, salt and olive oil. The filling can be anything (usually spicy minced meat, but there are also numerous nistisimo fillings, with olives or mushrooms etc for Lent; then they are fried until golden brown, and served with fresh lemons.

The shell is a bit tricky to handle but there are special koupes machines that can help (and double for sausage making).

Text © Dana Facaros

Images by fayi, moulinex