Koupepia Gemista me Kima (Stuffed Grape Leaves with Rice and Minced Meat)
Tender grape leaves stuffed with a flavorful mixture of rice, minced meat, fresh herbs, and aromatic spices, then slow-cooked in a savory tomato-based broth. This dish is a beloved staple in Cypriot cuisine, often served as part of a meze spread or as a comforting main course.
🧂 Ingredients
- 40-50 leaves Fresh grape leaves(or 2 jars (approx. 1 lb each) of brined grape leaves, rinsed well)
- 400 g Ground pork
- 1 cup Short-grain rice(rinsed)
- 1 medium Onion(finely chopped)
- 1/2 cup Fresh parsley(finely chopped)
- 1/4 cup Fresh mint(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Ground cinnamon
- 1/2 tsp Ground allspice
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3 tbsp Olive oil
- 2 tbsp Tomato paste
- 3 cups Water or chicken broth
- 2 tbsp Lemon juice
👨🍳 Instructions
- 1
If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until softened. Drain and set aside. If using brined leaves, rinse them thoroughly under cold water to remove excess salt. Trim any thick stems.
💡 Tip: Blanching makes the leaves pliable and easier to roll. - 2
In a large bowl, combine the ground pork, rinsed rice, chopped onion, parsley, mint, minced garlic, cinnamon, allspice, salt, and pepper. Mix well with your hands until all ingredients are evenly distributed.
💡 Tip: Using your hands helps to thoroughly combine the ingredients. - 3
To roll the koupepia: Lay a grape leaf flat with the shiny side down and the stem end towards you. Place about 1-2 tablespoons of the filling near the stem end. Fold the sides of the leaf over the filling, then tightly roll it up from the stem end towards the tip, creating a neat parcel.
💡 Tip: Don't overfill the leaves, as the rice will expand during cooking. - 4
Arrange the rolled koupepia snugly in a single layer in a large, heavy-bottomed pot or Dutch oven. You can arrange them seam-side down to prevent them from unrolling.
💡 Tip: A snug fit helps the koupepia maintain their shape. - 5
In a small bowl, whisk together the olive oil, tomato paste, water or broth, and lemon juice. Pour this mixture evenly over the koupepia.
💡 Tip: Ensure the liquid comes up to about two-thirds the height of the koupepia. - 6
Place a heatproof plate directly on top of the koupepia to keep them submerged and prevent them from unravelling during cooking. Cover the pot with a tight-fitting lid.
💡 Tip: A plate helps to keep the koupepia from floating and opening up. - 7
Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer gently for 1 hour to 1 hour 30 minutes, or until the rice is cooked and the leaves are tender. Check periodically and add more water if the liquid evaporates too quickly.
💡 Tip: Low and slow cooking is key for tender koupepia. - 8
Let the koupepia rest in the pot, off the heat, for about 15 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
- 9
Serve warm, spooning some of the cooking liquid over the koupepia.
💡 Tip: Koupepia are delicious served with a side of plain yogurt or a simple Greek salad.
💡 Pro Tips
- ✓If you can't find fresh grape leaves, brined ones are a good substitute. Just be sure to rinse them very well.
- ✓For a vegetarian version, omit the meat and increase the amount of rice and herbs, or add finely chopped mushrooms.
- ✓Leftover koupepia taste even better the next day.
🔄 Variations
- Add a pinch of ground cumin to the filling for an extra layer of flavor.
- For a richer sauce, use chicken broth instead of water.
- Some recipes include a small amount of finely chopped tomato in the filling.