Vine leaves wrapped tightly around a savoury filling of rice, minced beef, tomato, fresh mint, and warm spices, simmered slowly in tomato broth until tender and aromatic.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: oval ceramic platter
Garnishes: lemon wedges, fresh mint
Accompaniments: thick yogurt, crusty bread
Instructions
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1
Blanch vine leaves in boiling water for 2 minutes, drain and pat dry.
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2
Mix minced beef with rice, diced onions, grated tomato, mint, parsley, cinnamon, cumin, 2 tbsp olive oil, salt, and pepper.
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3
Place a spoonful of filling on each vine leaf near the stem, fold sides inward, and roll tightly.
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4
Line the pot bottom with torn leaves. Pack rolls seam-side down in tight layers.
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5
Pour tomato broth, lemon juice, and remaining olive oil over the rolls. Place a heavy plate on top.
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6
Simmer on low heat for 60-70 minutes until rice is tender and leaves are silky.
Did You Know?
Cypriot grandmothers say you can judge a bride by the tightness of her koupepia — each roll must be no thicker than a finger.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- cutting board
Garnishing
lemon wedges, fresh mint
Accompaniments
thick yogurt, crusty bread
The Story Behind Κουπέπια
Koupepia arrived in Cyprus through Ottoman culinary influence and became a cornerstone of Cypriot Sunday feasts. The Cypriot version is distinguished by generous use of fresh mint, cinnamon, and lemon. Every family guards their proportions as a closely held secret passed through generations.
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