Quirky Foodster

Lunches

Koupepia (Cypriot Stuffed Vine Leaves)

★ ★ ★ ★ ★ (0)

← Return to Menu

Ingredients

  • - Vine leaves, fresh or jarred — 40 leaves
  • - Ground pork and beef mix — 400 g (14 oz)
  • - Short-grain rice — 150 g (3/4 cup)
  • - Onion, finely grated — 1 large
  • - Fresh mint, chopped — 4 tbsp
  • - Fresh parsley, chopped — 3 tbsp
  • - Tomato, grated — 1 large
  • - Olive oil — 4 tbsp
  • - Lemon juice — 3 tbsp
  • - Salt — 1 tsp
  • - Black pepper — 1/2 tsp

Method

  1. If using fresh vine leaves, blanch in boiling water for 1 minute until pliable; drain jarred leaves and rinse.
  2. Mix the meat, rice, onion, mint, parsley, tomato, half the olive oil, salt and pepper in a bowl.
  3. Lay a vine leaf shiny-side down, place a spoonful of filling near the stem, fold in sides and roll tightly.
  4. Line the base of a large pot with any torn leaves, then pack the rolls tightly in circular layers.
  5. Pour over remaining olive oil, lemon juice and enough water to just cover the rolls.
  6. Place a heatproof plate directly on top of the rolls to weigh them down.
  7. Simmer gently for 45-50 minutes until the rice is fully cooked.
  8. Rest for 10 minutes before serving warm.

Introduction: Cyprus's version of stuffed vine leaves, koupepia is a Sunday lunch staple, distinct from Greek dolmades
by its use of ground pork alongside beef or lamb and a generous hand with fresh mint.

Cultural Background: Cyprus's version of stuffed vine leaves, koupepia is a Sunday lunch staple, distinct from Greek dolmades
by its use of ground pork alongside beef or lamb and a generous hand with fresh mint. Families often make
large batches together, rolling leaves communally at the table.

Variations: Not vegetarian. A rice-and-currant vegetarian version is authentic and common in Lent.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Steam gently or microwave covered for 2-3 minutes until warmed through.

Nutrition: Per serving (5 rolls): ~380 kcal, 19g protein, 20g fat, 30g carbohydrate.

FAQs

Q: Can I freeze koupepia?
A: Yes, freeze cooked rolls flat in a single layer for up to 2 months.

Q: What's the difference from Greek dolmades?
A: Koupepia typically uses a pork-beef mix rather than lamb, with more fresh mint.