Koupepia me Ryzi kai Kima (Kipriaka)
A staple of Cypriot cuisine, these are vine leaves stuffed with a flavorful mixture of rice, minced meat, and fresh herbs, slow-cooked in a tomato-based broth.
🧂 Ingredients
- 50 pieces Vine leaves(fresh or jarred, rinsed)
- 300 g Ground lamb
- 200 g Short-grain rice(rinsed)
- 1 large Onions(finely chopped)
- 0.5 cup Fresh parsley(chopped)
- 0.25 cup Fresh mint(chopped)
- 2 tbsp Tomato paste
- 60 ml Olive oil
- 30 ml Lemon juice
- 500 ml Water(for cooking)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
If using jarred vine leaves, rinse them thoroughly under cold water to remove excess salt. If using fresh, blanch them briefly in boiling water.
- 2
In a bowl, combine the ground lamb, rinsed rice, chopped onions, parsley, mint, tomato paste, 30ml olive oil, salt, and pepper. Mix well.
- 3
To stuff the vine leaves: Place a vine leaf shiny side down. Spoon about 1-2 tablespoons of the filling onto the stem end. Fold in the sides and roll up tightly, like a small cigar.
- 4
Arrange the stuffed vine leaves snugly in a single layer in a heavy-bottomed pot, seam-side down. You can also place a plate on top to keep them from unrolling during cooking.
- 5
In a small bowl, whisk together the water, remaining olive oil, lemon juice, salt, and pepper. Pour this liquid over the koupepia.
- 6
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour to 1 hour 30 minutes, or until the rice is cooked and the leaves are tender.
- 7
Let the koupepia rest for 10-15 minutes before serving. They can be served warm or at room temperature.
💡 Pro Tips
- ✓Don't overfill the vine leaves, as the rice will expand during cooking.
- ✓Ensure the koupepia are packed tightly in the pot to prevent them from opening.
- ✓Adjust the amount of lemon juice to your preference for tartness.
🔄 Variations
- For a vegetarian version, omit the meat and increase the amount of rice and herbs.
- Add a pinch of allspice to the filling for an extra layer of flavor.