Popular throughout the Mediterranean, koupes are traditionally a bulgur wheat shell filled with mince. Here we've used crispy Kataifi Pastry instead, added spicy harissa and served them atop a gorgeous labneh and pomegranate bed.






Skill level

Average: 3.4 (37 votes)


  • 375 g Antoniou Kataifi Pastry
  • 1 tbsp olive oil
  • 500 g lamb mince
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp harissa spice mix
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ cup pine nuts
  • ¼ cup parsley, finely chopped
  • ¼ cup mint, finely chopped
  • salt 
  • cracked pepper
  • 200 g butter, melted
  • vegetable oil, for shallow frying

To serve

  • 500 g labneh
  • 1 large pomegranate
  • toasted pine nuts
  • mint leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge for at least 2 hours, still in its plastic bag to allow it to come up to room temperature.

1. Heat the olive oil in a medium sized frypan over high heat. Add lamb mince and stir until seared. Add onion and cook until onion is transparent. Add garlic and cook for a further minute. Reduce heat to medium and add the harissa spice mix, cumin, coriander and pine nuts. Cook for two minutes. Remove from heat and season with salt and pepper. Stir through the parsley and mint. Set aside.

2. Remove the Kataifi Pastry from the packet and unfold it completely to reveal a long circular length. Using scissors, cut the kataifi into approximately 25-30 cm lengths. Using your fingers, pull the strands apart, keeping their length intact where possible.

3. Coat a baking tray with melted butter and set aside. To start making the rolls, create a long rectangle with the kataifi, measuring approximately 25-30 cm in length and 10 cm in width, ensuring there is enough kataifi to hold the lamb mixture. Gently brush the strands with some melted butter. Place 2 tablespoons of the lamb mixture along the front width of the rectangle. Roll the pastry tightly, tucking the sides in as you go. Place on the baking tray and brush with melted butter. Repeat until all the pastry and filling has been used.

4. Place vegetable oil in a large frypan, (approximately 2 cm in height of oil) and heat over high heat. Place the kataifi rolls in the frypan, 3-4 at a time and fry until golden brown, approximately 3 minutes on each side. Drain on paper towel and serve immediately. 

5. To serve, spread labneh onto a plate, place the rolls on top and garnish with pomegranate, pine nuts and mint.  


Recipe & photography for Antoniou Fillo Pastry by Sydney Food Sisters