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Koupepia

Traditional Stuffed Grape Leaves

Tender grape leaves stuffed with a flavorful mixture of rice, herbs, and sometimes minced meat, slow-cooked to perfection. A staple of Cypriot meze.

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準備時間40 minutes
調理時間1 hour 30 minutes
合蚈時間2 hours 10 minutes
分量6
難易床Medium
オリゞナル· Feb 8
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Koupepia - Cyprus traditional dish

🧂 材料

  • 50 leaves Fresh or jarred grape leaves(about 1 lb or 450g)
  • 1.5 cups Medium-grain rice(rinsed)
  • 250 g Ground lamb or beef(optional, for a richer flavor)
  • 1 large Onions(finely chopped)
  • 0.5 cup Fresh parsley(chopped)
  • 0.25 cup Fresh mint(chopped)
  • 2 tbsp Dill(chopped (optional))
  • 3 tbsp Lemon juice
  • 0.25 cup Olive oil(plus more for cooking)
  • 1 tsp Salt(or to taste)
  • 0.5 tsp Black pepper(or to taste)
  • 2-3 cups Water or vegetable broth(for cooking)
  • for layering optional Lemon slices

👚‍🍳 䜜り方

  1. 1

    If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until pliable. If using jarred leaves, rinse them thoroughly under cold water to remove excess brine. Trim any tough stems.

  2. 2

    In a large bowl, combine the rinsed rice, chopped onions, parsley, mint, dill (if using), lemon juice, olive oil, salt, and pepper. If using meat, add it now and mix well.

    💡 プロのコツ: Ensure all ingredients are evenly distributed.
  3. 3

    To roll the koupepia: Lay a grape leaf flat with the shiny side down and the veins facing up. Place about 1-2 tablespoons of the filling near the stem end. Fold the sides of the leaf inwards over the filling, then roll tightly from the stem end towards the tip.

    💡 プロのコツ: Don't overfill, as the rice will expand.
  4. 4

    Line the bottom of a heavy-bottomed pot with a few extra grape leaves or slices of lemon to prevent sticking.

    💡 プロのコツ: This also adds extra flavor.
  5. 5

    Arrange the rolled koupepia snugly in the pot in layers, seam-side down. Pack them tightly so they don't unravel during cooking.

    💡 プロのコツ: A tight pack helps maintain their shape.
  6. 6

    Once all the koupepia are rolled and arranged, place a heatproof plate on top to keep them submerged during cooking. Pour enough water or broth over the plate to just cover the koupepia.

    💡 プロのコツ: The plate prevents them from floating and breaking apart.
  7. 7

    Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer gently for 1 hour to 1 hour 30 minutes, or until the rice is fully cooked and tender.

    💡 プロのコツ: Check liquid levels occasionally and add more hot water/broth if needed.
  8. 8

    Once cooked, remove the pot from the heat and let the koupepia rest for at least 15-20 minutes before serving. This allows the flavors to meld and the koupepia to firm up.

  9. 9

    Serve warm or at room temperature, drizzled with a little extra olive oil and lemon juice if desired. They are often served with a side of yogurt or tzatziki.

    💡 プロのコツ: Koupepia are excellent as part of a meze spread.

💡 プロのコツ

  • ✓The quality of the grape leaves is crucial; fresh ones are often preferred if available.
  • ✓Don't be afraid to experiment with herbs; other fresh greens can be added.
  • ✓If you don't have meat, the vegetarian version is equally delicious.

✹ アレンゞアむデア

このレシピを独自にアレンゞするためのヒント

  • Add a pinch of allspice to the filling for a different aromatic note.
  • Some recipes include finely chopped tomatoes in the filling.
  • Serve with a lemon-egg sauce (avgolemono) for a richer dish.

🏷 タグ

CypriotMezeAppetizerRiceHerbsVegetarian Option

🍜 ずの盞性が良い

ワむンペアリング

🍇Cabernet Sauvignon🍇Syrah / Shiraz🍇Tempranillo🍇Malbec
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