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.
Ingredients
50 grape leaves (blanched)
500g minced beef
1 cup short-grain rice
2 onions, finely diced
2 ripe tomatoes, grated
1 bunch fresh mint, chopped
1 bunch flat-leaf parsley, chopped
1 tsp ground cinnamon
1 tsp cumin
3 tbsp olive oil
Juice of 2 lemons
Salt and pepper
2 cups tomato broth
Instructions
1Blanch vine leaves in boiling water for 2 minutes, drain and pat dry.
2Mix minced beef with rice, diced onions, grated tomato, mint, parsley, cinnamon, cumin, 2 tbsp olive oil, salt, and pepper.
3Place a spoonful of filling on each vine leaf near the stem, fold sides inward, and roll tightly.
4Line the pot bottom with torn leaves. Pack rolls seam-side down in tight layers.
5Pour tomato broth, lemon juice, and remaining olive oil over the rolls. Place a heavy plate on top.
6Simmer 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.