Entree: Cyprus – Κουπέπια ➤ Koupepia (Cypriot stuffed vine leaves filled with rice, ground meat, and herbs, cooked in lemony broth)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 55 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 60 grape leaves, jarred in brine, drained and rinsed (approx. 450 g)
- 1 lb (454 g) ground beef or lamb
- 1/2 cup (100 g) short-grain rice, rinsed
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground allspice
- 1/4 cup (35 g) pine nuts (optional)
- 1/4 cup (40 g) currants or raisins (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (120 ml) water or light beef/chicken broth (for filling)
- 2 cups (480 ml) water or light broth (for cooking)
- 1/4 cup (60 ml) lemon juice (fresh)
- 2 tbsp (30 ml) olive oil, extra for the pot

Instructions

1. In a bowl combine ground meat, rinsed rice, chopped onion, parsley, dill, 2 tbsp (30 ml) olive oil, tomato paste, cinnamon, allspice, pine nuts, currants, 1/2 cup (120 ml) water, salt and pepper. Mix until well combined.
2. Lay a grape leaf flat (shiny side down). Place about 1–2 tbsp (15–30 g) of filling near the stem end. Fold in the sides and roll tightly toward the tip to form a neat cylinder. Repeat until all filling is used.
3. Coat the bottom of a wide, heavy pot with 2 tbsp (30 ml) olive oil and arrange a layer of spare or torn grape leaves to prevent sticking.
4. Pack the koupepia snugly in the pot in concentric circles, seam side down. When the pot is full, pour 2 cups (480 ml) of water or light broth over the rolls.
5. Mix the lemon juice with a little water and drizzle over the rolls; place a small heatproof plate on top to keep the rolls submerged.
6. Bring to a gentle simmer over medium-low heat, cover, and cook for 45–60 minutes until rice and meat are fully cooked and leaves are tender.
7. Remove from heat and let rest for 10–15 minutes. Serve warm or at room temperature with a drizzle of olive oil and extra lemon wedges.