Mangu

koupepia

Next Dish: Kacamak

Koupepia is a traditional Cypriot dish, also known as Dolma in other parts of the Mediterranean. It consists of grape leaves stuffed with a mixture of minced meat, rice, tomatoes, and herbs. The dish is usually served as an appetizer or a main course, often accompanied by yogurt or lemon wedges. Koupepia is considered a staple in Cypriot cuisine and is popular for its unique blend of flavors and textures.

vine leaves

vegetable broth

dried mint

lemon

Recipe

Ingredients:

  • 60 vine leaves

  • 1 cup of rice

  • 1 large onion, finely chopped

  • 2 tomatoes, finely chopped

  • 1/4 cup of parsley, finely chopped

  • 1/4 cup of mint, finely chopped

  • 1/4 cup of olive oil

  • 1 teaspoon of salt

  • 1/2 teaspoon of pepper

  • Juice of 2 lemons

  • 2 cups of vegetable broth


Instructions:

  1. Rinse the vine leaves and blanch them in boiling water for 2-3 minutes. Drain and set aside.

  2. In a large bowl, combine the rice, onion, tomatoes, parsley, mint, half of the olive oil, salt, and pepper. Mix well.

  3. Lay a vine leaf flat and place a spoonful of the rice mixture in the center. Fold in the sides and roll up the leaf to encase the rice. Repeat with the remaining leaves and rice mixture.

  4. Arrange the stuffed vine leaves in a large pot, seam-side down. Drizzle with the remaining olive oil and the lemon juice.

  5. Pour the vegetable broth over the stuffed vine leaves. Place a plate on top to weigh them down and prevent them from unraveling.

  6. Cover the pot and simmer for about 1 hour, or until the rice is cooked and the vine leaves are tender.

  7. Let them cool for a bit before serving. Enjoy your Koupepia!