Koupepia: Traditional Cypriot Stuffed Grape Leaves
Koupepia, the Cypriot variation of stuffed grape leaves, is a savory dish filled with minced meat, rice, and fresh herbs, typically slow-cooked to perfection. This dish is a staple of family gatherings, embodying the essence of Cypriot hospitality.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Grape Leaves
- 500 g minced lamb
- 1 cup rice
- 1 small onion finely chopped
- 1 tbsp olive oil
- 2 tbsp parsley chopped
- 1 tbsp mint chopped
- 1 tbsp dill chopped
- 1 tsp cinnamon
- 1 tsp allspice
- 1 lemon juice
- 1 cup olive oil for cooking
- 2 cups water
Instructions
- Soak grape leaves in warm water to soften them. If using jarred leaves, rinse to remove brine.
- In a mixing bowl, combine minced lamb, rice, chopped onion, parsley, mint, dill, cinnamon, allspice, salt, and pepper. Add olive oil and lemon juice and mix well.
- Lay a grape leaf flat, place a spoonful of filling in the center, and roll tightly, folding in the sides as you go.
- Place the stuffed grape leaves in a large pot, layering them carefully. Pour olive oil, water, and lemon juice over the rolls.
- Cover and simmer on low heat for about an hour, until the rice is tender and the flavors meld.
- Allow Koupepia to rest for a few minutes before serving. Garnish with additional fresh herbs and a squeeze of lemon.
Notes
For a vegetarian option, replace the meat with a mixture of rice, vegetables, and legumes like lentils.