HOW TO MAKE KOUPEPIA
Also known as ‘dolmades’, the preparation of koupepia involves stuffing vine leaves with a flavourful mixture of minced pork, rice, and a selection of several aromatic herbs and spices. This traditional Cypriot dish maintains a special place in the Cypriot culinary repertoire. These savoury, yet refreshing little green parcels of joy have become a beloved part several meals. They are often enjoyed at most family gatherings and during celebrations. There are several time-honoured variations of this delicacy that have been passed down through generations, but all versions, however, contain the same basic ingredients and have the same method of preparation.Â
Ingredients:
20 vine leaves
1 tablespoon of olive oil
2 finely chopped onions
½ a kilo of pork mince
1 cup of rice
2 tablespoons of tomato paste
1 tablespoon of ground cinnamon
1 tablespoon of dried mint
1/2 a tablespoon of dried dill
1 teaspoon of ground cumin
1/s a tablespoon of ground all spice
½ a cup of lemon juice
Instructions:
Discard any unwanted stems from the vine leaves and then soak them in warm water for a few minutes.
Heat the olive oil in a pan over a medium heat.
Fry the minced pork and chopped onions until half cooked.
Add hot water to the pan and then stir in the rice allowing the mixture to simmer.
Remove the mixture from the heat, before it is completely cooked through.
Stir in the tomato paste, cinnamon, mint, dill, cumin, all spice, and lemon juice.
Place 1 teaspoon of the mixture into the centre of a vine leaf after it has cooled.
Fold in the sides, and then roll each vine leaf into a thick cigar shapes.
Repeat this process for the remaining vine leaves.
Pour an inch of water into a large pot and then carefully place the stuffed vine leaves into the water.
Simmer over a low heat for approximately 40 minutes, checking the water level and adding more if necessary.
Serve hot straight from the pot.
