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.
🧂 Ingredients
- 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
👨🍳 Instructions
- 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
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.
💡 Tip: Ensure all ingredients are evenly distributed. - 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.
💡 Tip: Don't overfill, as the rice will expand. - 4
Line the bottom of a heavy-bottomed pot with a few extra grape leaves or slices of lemon to prevent sticking.
💡 Tip: This also adds extra flavor. - 5
Arrange the rolled koupepia snugly in the pot in layers, seam-side down. Pack them tightly so they don't unravel during cooking.
💡 Tip: A tight pack helps maintain their shape. - 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.
💡 Tip: The plate prevents them from floating and breaking apart. - 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.
💡 Tip: Check liquid levels occasionally and add more hot water/broth if needed. - 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
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.
💡 Tip: Koupepia are excellent as part of a meze spread.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.