Koupepia with Rice and Mince

Name: Koupepia with Rice and Mince
Prep time: PT45 minutes
Cook time: PT1 hour 15 minutes
Total time: PT2 hours
Yield: 8
Cuisine: Cyprus
Ingredients: 50 leaves Fresh or brined grape leaves (rinsed if brined); 500 g Ground lamb or beef; 1 cup Short-grain rice (rinsed); 1 medium Onion (finely chopped); 0.5 cup Fresh parsley (chopped); 0.25 cup Fresh mint (chopped); 3 tbsp Lemon juice; 4 tbsp Olive oil (plus more for cooking); 0.5 tsp Cinnamon; 0.25 tsp Allspice; 1 tsp Salt; 0.5 tsp Black pepper (freshly ground); 2 cups Water or vegetable broth (for cooking)

A variation of the classic Koupepia (stuffed grape leaves), this version incorporates rice and minced meat within the filling, offering a heartier and more substantial dish.

準備時間45 minutes

調理時間1 hour 15 minutes

合計時間2 hours

分量8

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the grape leaves: If using brined leaves, rinse them thoroughly under cold water and pat dry. If fresh, blanch them briefly in boiling water for 1-2 minutes, then shock in ice water and pat dry. Trim any tough stems.
2
Make the filling: In a large bowl, combine the ground meat, rinsed rice, chopped onion, parsley, mint, lemon juice, 4 tbsp olive oil, cinnamon, allspice, salt, and pepper. Mix well until all ingredients are evenly distributed.
3
Assemble the koupepia: Lay a grape leaf flat with the shiny side down and the veins facing up. Place about 1-2 tablespoons of filling near the stem end. Fold the sides of the leaf inwards, then roll tightly from the stem end towards the tip to form a neat parcel.
4
Line the bottom of a wide, heavy-bottomed pot with a few extra grape leaves or sliced potatoes to prevent sticking. Arrange the filled koupepia in layers, seam-side down, in the pot. Pack them snugly but not too tightly.
5
Pour the water or broth over the koupepia. Add the remaining 3 tbsp olive oil and 1 tbsp lemon juice. Place a heatproof plate on top of the koupepia to keep them submerged and prevent them from unraveling during cooking.
6
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for about 1 hour to 1 hour 15 minutes, or until the rice is cooked and the meat is tender. The liquid should be mostly absorbed.
7
Let the koupepia rest in the pot for 10-15 minutes before serving. Serve warm or at room temperature, often with a side of yogurt or a lemon-tahini sauce.

調理履歴を記録する

💡 プロのコツ

✓Don't overfill the grape leaves, or they may burst during cooking.
✓Ensure the plate is heavy enough to keep the koupepia submerged.
✓If using brined leaves, taste the filling before adding salt, as the leaves can be salty.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a vegetarian version, omit the meat and increase the amount of rice and vegetables (like finely chopped zucchini or carrots).
Add a pinch of nutmeg to the filling for an extra layer of flavor.