Koupepia, also known as the Cypriot version of the Greek ‘Dolmades’, are vine leaves stuffed with ground pork, rice, variety of herbs, lots of lemon and tomatoe juice! The dish tastes great when served both hot or cold and can be eaten as finger food or as a main dish.. mouthwatering and one of our favorites!
Ingredients needed to cook 'Koupepia'
How to prepare the vine leaves
If fresh:
Soak the vine leaves in hot water for 15 minutes. Drain and roll
If bottled in brine:
Soak the vine leaves in hot water for 15 minutes. Drain and roll
Preparation of the ground pork mixture
Chop the onions finely and sauté them in a pot using a bit of olive oil. Once the onions become translucent add the minced meat with the water and let it cook. When almost all the water is absorbed add ½ of the tomato juice, ½ of the lemon juice and all the wine. At this point add a pinch of cinnamon, dried mint, salt and pepper. About 5 minutes before done, add the rice and parsley.
Place the vine leaf in a dish (‘vein side’ facing up) a place a large spoonful of the mixture in the center of the leaf and fold the right and left side of the leaf over the meat. Then roll. Allow for some space for when the rice is cooked, so don’t roll it too tight!
Before placing the ‘koupepia’, oil the bottom of the pot and cover it with vine leafs. Then place the ‘koupepia’ circularly round the pot from starting from the outside to the center. Once done, pour over the rest of the lemon juice, tomato juice and olive oil. Add a plate about the size of the pot, facing down on top of the ‘koupepia’ (picture below) and cook for 25 minutes in medium heat.
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