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Koupepia
Cypriot Stuffed Grape Leaves
Koupepia are a traditional Cypriot meze dish consisting of grape leaves stuffed with a savory mixture of minced pork, rice, fresh herbs, and spices, slow-cooked in a tomato and lemon sauce. They are a staple in Cypriot cuisine, often served as part of a meze platter or as a main course.
đ§ Ingredienser
- 60 leaves Fresh or brined vine leaves(approx. 1 kg)
- 1 kg Ground pork(can substitute with ground veal or a mix)
- 1/3 cup Olive oil(divided)
- 2 large Onions(finely chopped)
- 1 cup Parsley(finely chopped)
- 3-4 tbsp Dried mint
- 2 cups Fresh ripe tomatoes(pureed, divided, or 1 cup concentrated tomato juice + 1 cup water)
- 1/2 cup Short grain starchy rice(Carolina or similar)
- to taste Salt
- to taste Freshly ground black pepper
- 1/4 tsp Cinnamon
- 1/2 cup Lemon juice
- 1.5 cups Water(for cooking)
đšâđł Instruktioner
- 1
Prepare the vine leaves: If using fresh leaves, wash them and blanch in boiling water for 5 minutes, then rinse with cold water and drain. If using jarred brined leaves, wash, rinse, and drain them thoroughly to remove excess salt.
đĄ Proffstips: Blanching makes the leaves pliable and easier to roll. - 2
Prepare the filling: Heat half of the olive oil in a skillet over medium heat. Sauté the finely chopped onions until translucent. Add the ground pork and cook, stirring and breaking up lumps, until it turns white.
- 3
Add half of the pureed tomatoes (or tomato juice/water mixture) and half of the lemon juice to the skillet. Cook for about 5 minutes, stirring occasionally.
- 4
In a large bowl, combine the cooked meat mixture with the remaining pureed tomatoes, remaining lemon juice, chopped parsley, dried mint, salt, pepper, and cinnamon. Stir in the uncooked rice.
đĄ Proffstips: Ensure all ingredients are well combined. - 5
Assemble the Koupepia: Lay a vine leaf flat on a plate with the vein side facing up. Remove the stem. Place about a tablespoon of the filling near the stem end. Fold the left and right sides of the leaf over the filling, then roll it up tightly from the stem end to create a neat parcel.
đĄ Proffstips: Don't overfill, as the rice will expand during cooking. Aim for a firm but not overly tight roll. - 6
Arrange the rolled Koupepia seam-side down in a wide pot or Dutch oven, packing them snugly in layers. You can line the bottom of the pot with a few extra vine leaves to prevent sticking.
đĄ Proffstips: Packing them tightly helps them maintain their shape during cooking. - 7
Pour the remaining olive oil and the 1.5 cups of water over the Koupepia. Place a heatproof plate (slightly smaller than the pot's diameter) on top of the Koupepia to keep them submerged and in place.
đĄ Proffstips: The plate prevents the Koupepia from unraveling. - 8
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the rice is fully cooked and the leaves are tender.
đĄ Proffstips: Check for doneness by carefully removing a Koupepia and tasting the filling. - 9
Let the Koupepia rest for at least 10-15 minutes before serving. They can be served warm or at room temperature.
đĄ Proffstips: Serving with a dollop of Greek yogurt is traditional.
đĄ Proffstips
- âThe addition of cinnamon is a key characteristic of Cypriot Koupepia, distinguishing them from Greek dolmades.
- âIf using jarred leaves, taste a small piece after rinsing to ensure they are not too salty.
- âKoupepia can be made ahead of time and refrigerated for up to 3 days, or frozen for longer storage.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a vegetarian version, omit the meat and increase the amount of rice and finely chopped vegetables like zucchini or mushrooms.
- Some recipes include a small amount of red wine in the filling for added depth of flavor.