Koupepia recipe: a taste of Cyprus

"Koupepia" is one of the most loved traditional dishes on the island that introduces you to the comforting flavors of Cypriot cuisine. These grape leaves, filled with a hearty mixture of meat, rice, fresh herbs, and a touch of tomato and cinnamon, are the way to experience the Mediterranean sensation. This recipe is the essence of Cypriot cooking and it is a rich and aromatic pleasure that may be enjoyed as a main course, on its own, or as part of a meze platter.

Koupepia

Koupepia, as they are lovingly known in Cyprus, are grape leaves stuffed with a delicious mixture consisting of minced pork or veal, rice, fresh herbs, and seasonings, all cooked to perfection with an enjoyable combination of tomato and lemon juice. These tasty dolmades are surely one of the Cypriots' favourites!

The Cypriot twist

The absence of avgolemono sauce and the delicious pairing of tomato and cinnamon, set the Cypriot Koupepia apart from the Greek version. This twist gives an excellent taste and an irresistible aroma as they simmer, and is similar to many dishes originating on the Aegean islands.

Ingredients

• 60 fresh or brined vine leaves
• 1 kg ground pork
• 1/3 cup olive oil (divided)
• 2 onions (finely chopped)
• 1 cup parsley (finely chopped)
• 3-4 tbsp dried mint
• 2 cups fresh ripe tomatoes (pureed, divided) or 1 cup concentrated tomato juice and 1 cup water
• ½ cup Carolina or other short-grain starchy rice
• Salt
• Freshly ground black pepper
• ¼ tsp cinnamon
• ½ cup lemon juice
• 1½ cups water

Cooking Instructions

1. Start by washing the fresh vine leaves and blanching them for about 5 minutes. Rinse with cold water and drain. If you're using jarred brined grape leaves, be sure to wash, rinse, and drain them as well.
2. In a skillet, heat half of the olive oil and sauté the finely chopped onions until they become translucent. Add the ground meat and continue to sauté until it turns white. Now, add half of the tomato and half of the lemon juice and let it cook for approximately 5 minutes, stirring occasionally.
3. Mix in the remaining ingredients and set this delightful mixture aside to cool.
4. It's now time to assemble your Koupepia. Place a grape leaf on a plate with the vein side facing up, remove the stem, and put about a tablespoon of the mixture near the stem.
5. Carefully fold the left edge and then the right edge, and then roll the leaf all the way, creating a cigar-like shape. Be sure not to fold too tightly, as the rice will expand during cooking.
6. Repeat this process with the remaining grape leaves and filling.
7. Neatly arrange your rolled Koupepia in a pot, with the seam side facing down. You can start from the edge and work your way in a circle toward the center. The second and third layers can be placed on top of the first.
8. Add the remaining tomato, olive oil, and lemon juice. Then, cover the Koupepia with a plate that's about the same size as the pot.
9. Finally, add water to cover the plate and bring everything to a boil. Cover with a lid, reduce the heat, and let it simmer for about 30 to 35 minutes.
10. Allow your Koupepia to rest for a little while before serving, allowing the flavors to meld and the dish to cool slightly.
11. These delicious stuffed grape leaves are best enjoyed with a dollop of Greek yogurt.

Koupepia dish is a tradition! Share this mouthwatering goodness with friends and family to create enjoyable moments. They are incredibly tasty, fulfilling, flavorful, simple to prepare, crazily delicious, and, of course, nutritious!