Koupepia with Rice and Mince
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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.