Place the fine bulgur in a large heatproof bowl. Pour the boiling water over it, add the salt and olive oil, and stir to combine. Cover tightly and leave to soak for 25–30 minutes until all the water is absorbed and the bulgur is soft throughout.

Once cool enough to handle, knead the bulgur for 3–4 minutes into a smooth, slightly tacky dough that holds together when pressed. If dry and crumbly, work in cold water one tablespoon at a time. Set aside, covered.

Heat the olive oil in a wide skillet over medium heat. Cook the diced onion gently for 5–6 minutes until softened and translucent but not browned.

Add the ground meat and cook through, breaking it up, about 7–8 minutes. Drain any excess fat — too much fat prevents the shell from sealing properly.

Stir in the cinnamon, allspice, cumin, parsley, and mint. Season well with salt and pepper and cook 1–2 minutes more to bloom the spices. The filling should be aromatic and well-seasoned.

Spread the filling on a plate and refrigerate at least 20 minutes until completely cold. Do not use warm filling.

With wet hands, take a golf-ball portion of dough (75–80 g). Press your thumb into the center and work the dough outward, rotating, into an oval cup 8–9 cm long with 5 mm walls.

Fill with a heaped teaspoon of cooled filling, seal the open end, and shape into a smooth torpedo pointed at both ends, 10–11 cm long. Rewet hands between each.

Refrigerate the formed koupes for 15–20 minutes to firm the shells and reduce cracking during frying.

Heat vegetable oil at least 8–10 cm deep in a heavy pot to 175°C / 350°F. Use a thermometer — guessing oil temperature is the most common reason koupes turn out greasy.

Fry 3–4 koupes at a time, turning gently every minute, for 3–4 minutes until deeply golden brown. Drain on a wire rack; let the oil return to 175°C between batches.

Serve immediately with lemon wedges and fresh mint.