Koupepia Recipe - (Cypriot Stuffed Grape Leaves)

Koupepia Recipe – (Cypriot Stuffed Grape Leaves)

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Categories: Meat Dishes | Mezedes | Recipes

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Cooking Information

Prep Time:
30 mins

Cook Time:
75 mins

Total Time:
105 mins

Servings:
6

Ingredients

Grape Leaves: 1 jar (about 60-70 leaves), rinsed and drained
Ground Pork or Beef: 1 pound
Rice: 1 cup (short-grain or Arborio)
Onion: 1 large, finely chopped
Tomatoes: 2 medium, finely chopped (or 1 cup canned diced tomatoes)
Olive Oil: 1/2 cup
Fresh Parsley: 1/2 cup, chopped
Fresh Mint: 1/4 cup, chopped
Dill: 2 tablespoons, chopped
Salt: 2 teaspoons (or to taste)
Black Pepper: 1 teaspoon
Tomato Paste: 2 tablespoons
Water or Chicken Broth: 2 cups
Lemon Juice: 2 tablespoons (plus wedges for serving)

Equipment

Introduction

Koupepia, also known as Dolmades in Greek cuisine, are a traditional Cypriot dish consisting of grape leaves stuffed with a flavourful mixture of rice, ground meat, herbs, and spices. These savoury parcels are often served as an appetiser or a main course, typically accompanied by lemon wedges and yoghurt.

Instructions

1. Prepare the Filling:

- In a large mixing bowl, combine the ground meat, rice, chopped onion, tomatoes, parsley, mint, dill, salt, pepper, and half of the olive oil. Mix well until all ingredients are evenly distributed.

2. Prepare the Grape Leaves:

- Carefully separate and rinse the grape leaves under cold water. Blanch them in boiling water for about 2-3 minutes to soften, then drain and let cool.

3. Stuff and Roll the Grape Leaves:

- Place a grape leaf, vein side up, on a flat surface. Add about 1 tablespoon of the filling near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end to the tip to create a small, compact parcel. Repeat with the remaining leaves and filling.

4. Layer the Koupepia in the Pot:

- Line the bottom of a large pot with a few unused or torn grape leaves to prevent sticking. Arrange the stuffed grape leaves seam side down in the pot, packing them tightly in layers.

5. Cook the Koupepia:

- In a separate bowl, mix the tomato paste with the water or chicken broth. Pour this mixture over the stuffed grape leaves. Drizzle with the remaining olive oil and lemon juice.
- Place a plate on top of the grape leaves to keep them submerged during cooking. Cover the pot with a lid and bring to a boil over medium heat. Reduce the heat to low and simmer for about 1 hour, or until the leaves are tender and the filling is cooked through.

6. Serve:

- Remove the koupepia from the pot and let cool slightly. Arrange on a serving platter and garnish with lemon wedges. Serve warm or at room temperature with yoghurt on the side.

Tips

Leaf Quality: Ensure the grape leaves are soft and pliable. If using fresh leaves, blanch them briefly to soften.
Filling Consistency: The filling should be moist but not too wet. Adjust the amount of tomatoes or add a little water if necessary.
Cooking Liquid: Make sure the stuffed grape leaves are fully covered with liquid while cooking to ensure even cooking and prevent drying out.
Resting Time: Allow the koupepia to rest and cool slightly before serving to help the flavours meld together.