Ingredients (Serves 8):

For the Crust:

• 2 cups fine bulgur wheat
• 4 cups water
• 2 large yellow onions, grated
• 1 cube chicken bouillon
• 2 tablespoons extra virgin olive oil
• ½ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Sea salt and pepper to taste

For the Filling:

• 1 pound lean ground pork
• 1 pound lean ground beef
• 1 cup fresh parsley, finely chopped
• 1 teaspoon ground cumin
• 2 medium yellow onions, finely chopped
• 1 teaspoon allspice
• 1 tablespoon Extra Virgin olive oil
• Sea salt and pepper to taste

Preparation:

To make the crust:

1. Preheat oven to 400 degrees. In a large saucepan bring water to a boil. Stir in bulgur and bouillon. Turn off heat, cover and let stand for 20 minutes or until most of the water is absorbed.
2. Fluff bulgur with a fork, add remaining ingredients and mix well using your hands. Set aside and start on filling.

To make the filling:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and sauté for 5 to 7 minutes. Add remaining ingredients and cook until meat is no longer pink.

To assemble:

1. Lightly grease a large rectangular shaped pan with extra virgin olive oil. Firmly press half of the bulgur mixture evenly onto the bottom of the pan.
2. Spoon filling evenly over crust and cover with remaining bulgur mixture. Smooth out the top with a spatula. Sprinkle top with water and using a sharp knife, score in a crosshatch patern.
3. Place koupes on the center rack of your oven and bake for 40 to 45 minutes. Once thoroughly cooked, broil for 5 minutes or until top is golden brown and crusty.
4. Remove from oven and allow to stand for 5 to 10 minutes before serving.
5. Sprinkle with fresh lemon juice and serve with a generous dollop of Greek yogurt.