How much time does it take to cook Koupepia?

Assuming you are cooking Koupepia from scratch, it will take approximately 2 hours to make this dish.

Koupepia Recipe; Try Tasty Cypriot Stuffed Grape Leaves!

Koupepia is a traditional Greek dish popular in Greece and Cyprus. It is a flavorful combination of meat, herbs, and rice wrapped in vine leaves. Not only is this dish delicious, but it’s also easy to make. This Koupepia Recipe provides step-by-step instructions for making the perfect batch of Cypriot Stuffed Grape Leaves.

Koupepia Origin

The stuffed grape leaves is akin to the Greek dolmades and the Middle Eastern dolma, and is made in Iran (Dolmeh Barg-e Mo), Armenia (Tolma), Turkey (Dolma), and Cyprus, etc., each with its own unique name and variation.

Koupepia vs Dolmades

While Both share many similarities, including their basic method of preparation and some common ingredients. Koupepia often includes meat and is a bit heartier, while dolmades can be lighter and more herb-focused, with variations across different regions and occasions

How to Make Koupepia?

Ingredients

60 large vine leaves fresh (in season) or from a jar
Few more vine leaves to cover the bottom of the pot
700 grams of minced lamb or beef (or mixed)
200 ml olive oil
100 grams of tomato paste dissolved in 200 grams of water
100 grams of glazed rice
250 grams of dry onions
1 bunch of chopped parsley
1/2 bunch of fresh mint
2 – 3 lemons
200 grams of canned tomatoes
Salt and white pepper as needed

Directions

Step One

If we take fresh vine leaves, wash them well and blanch them in a pot of boiling water for 2 minutes.

Step Two

Transfer them with a slotted spoon to a colander to drain well. If you use vine leaves from a jar, rinse them very well. They don’t need scalding.

Step Three

In a saucepan, saute the onion in 50 ml of the measured olive oil, over low heat, for 3-4 minutes until soft and golden.

Step Four

Add the minced meat to the onion and saute it until it is roasted and mushy. Remove the pot from the heat.

Step Five

Add the rest of the ingredients (rice, diluted tomato paste, parsley, mint, lemon juice, salt and pepper and the rest of the olive oil) to the minced meat, except for the tomato paste. Mix the ingredients until well combined.

Step Six

Open the vine leaves one by one slowly, put 1 teaspoon of the filling mixture at the center of each leaf and cover it with the left and right sides of the leaf.

Step Seven

We then fold over the filling and the other sides of the leaf alternately, continuing until a small bundle is formed.

Step Eight

Wrap all the leaves tightly in the same way so that the flaps do not open. Now, place a few vine leaves on the bottom of the pot so that the Koupepia does not stick during cooking.

Step Nine

Put them in a circle in rows in the pot, with the joint of the wrapping facing down so that they do not open.

Step Ten

Add the tomato paste and enough water to cover them—cook the stuffed leaves on low heat for about one and a half hours.

How to Serve Koupepia?

Remove the Stuffed Leaves from the heat and let them cool. Serve It in a dish and enjoy! You can accompany the Koupepia with yogurt and bread.

If you like Koupepia Recipe, we recommend you try Persian Stuffed Grape Leaves and Hungarian Stuffed Cabbage.

FAQs about Cypriot Koupepia Recipe

How much time does it take to cook Koupepia?

Assuming you are cooking it from scratch, it will approximately than 2 hours to make this dish.

Should I use minced lamb or minced beef to make Koupepia?

You can use minced lamb, beef, or a mixture of them to make Koupepia.

Can I freeze koupepia?

Yes, It can be frozen. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat by simmering in broth or steaming.

Koupepia Recipe; Tasty Cypriot Stuffed Grape Leaves

Recipe by ShayanCourse: AppetizersCuisine: Cypriot foodDifficulty: Medium

Servings

8-10

servings

Prep time

minutes

Cooking time

hour

minutes

Learn the authentic Koupepia Recipe, a delicious Cypriot dish made with vine leaves, minced meat, tomato paste, glazed rice, and parsley.

Ingredients

60 large vine leaves fresh (in season) or from a jar
Few more vine leaves to cover the bottom of the pot
700 grams of minced lamb or beef (or mixed)
200 ml olive oil
100 grams of tomato paste dissolved in 200 grams of water
100 grams of glazed rice
250 grams of dry onions
1 bunch of chopped parsley
1/2 bunch of fresh mint
2 – 3 lemons
200 grams of canned tomatoes
Salt and white pepper as needed

Directions

If we take fresh vine leaves, wash them well and blanch them in a pot of boiling water for 2 minutes.
Transfer them with a slotted spoon to a colander to drain well. If you use vine leaves from a jar, rinse them very well. They don’t need scalding.
In a saucepan, saute the onion in 50 ml of the measured olive oil, over low heat, for 3-4 minutes until soft and golden.
Add the minced meat to the onion and saute it until it is roasted and mushy. Remove the pot from the heat.
Add the rest of the ingredients (rice, diluted tomato paste, parsley, mint, lemon juice, salt and pepper and the rest of the olive oil) to the minced meat, except for the tomato paste. Mix the ingredients until well combined.
Open the vine leaves one by one slowly, put 1 teaspoon of the filling mixture at the center of each leaf and cover it with the left and right sides of the leaf.
We then fold over the filling and the other sides of the leaf alternately, continuing until a small bundle is formed.
Wrap all the leaves tightly in the same way so that the flaps do not open. Now, place a few vine leaves on the bottom of the pot so that the Koupepia does not stick during cooking.
Put them in a circle in rows in the pot, with the joint of the wrapping facing down so that they do not open.
Add the tomato paste and enough water to cover them—cook the Koupepia on low heat for about one and a half hours.
Remove the Stuffed Leaves from the heat and let them cool. Serve Koupepias in a dish and enjoy! You can accompany the Koupepia with yogurt and bread.