Koupepia (Cypriot Stuffed Vine Leaves)
Local name: Κουπέπια
In short: Tender vine leaves wrapped around pork, rice, tomato and fresh herbs, simmered in lemony broth until soft and fragrant. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 55 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Koupepia are Cypriot stuffed vine leaves, made with minced pork, rice, tomato and plenty of parsley and mint. They are served warm as a main with lemon wedges, and cold as part of a meze spread. The leaves soften as they simmer in lemony water with a little olive oil, and the rice swells until the rolls feel plump and firm. Many families make them for celebrations, since a large batch is easy to share.
Instructions
- Rinse the vine leaves in several changes of warm water to remove the brine, then blanch them in boiling water for 2 minutes. Drain and trim any hard stems.
- Mix the pork, rice, onion, grated tomatoes, parsley, mint, cinnamon if using, salt, pepper and the 3 tablespoons of oil until well combined.
- Lay a leaf shiny side down with the stem end toward you. Put a tablespoon of filling near the stem, fold in the sides and roll up snugly, but not too tight, because the rice will swell.
- Line the bottom of a wide heavy pot with a few spare leaves and the tomato slices. Pack the rolls seam side down in tight layers.
- Pour over the lemon juice, the 2 tablespoons of oil, the salt and enough hot water to just cover the rolls. Set a heatproof plate on top to hold them in place.
- Bring to a simmer, cover and cook on low heat for 45 to 50 minutes, until the leaves are tender and the pork and rice are cooked through to 71°C (160°F).
- Let the rolls cool in the pot for 10 minutes. Serve warm with lemon wedges, or chilled as a meze.
Tips
- Fresh vine leaves work beautifully. Pick tender, medium leaves and blanch them for just 1 minute.
- If the jarred leaves taste very salty, soak them in hot water for 10 minutes before blanching.
Questions and answers
Can I freeze koupepia?
Yes. Freeze the cooked rolls in their broth for up to 3 months, thaw overnight and reheat gently. The leaves stay tender.
Can koupepia be made vegetarian?
Yes. Replace the pork with 150 g (3/4 cup) more rice and a grated carrot, add 2 tablespoons of chopped dill and cook the same way.
How are koupepia different from dolmades?
They are close relatives. Koupepia usually contain minced pork and fresh herbs and are served warm as a main, while meatless dolmades are often eaten cold as a starter.
How long does it take to make Koupepia (Cypriot Stuffed Vine Leaves)?
About 1 h 55 min in total: 1 h of preparation and 55 min of cooking.
How many calories are in Koupepia (Cypriot Stuffed Vine Leaves)?
About 320 kcal per serving, with 14 g of protein, 25 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 25 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
