Koupepia (Dolmades) is a traditional Cypriot (from Cyprus) recipe for a classic dish of vine leaves stuffed with a pork, onion, rice and herb mix that are boiled in a tomato base flavoured with lemon juice. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Dolmades (Koupepia).
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Dolmades, green leaves stuffed with meat mixes or rice mixes are found throughout the Balkans and the Near East. All manner of leaves are used, cabbage, mallow and nasturtium though the most common is vine leaves (as here).
In Cyprus there are two types, meat-based, as here, and vegetarian (which are served during lent or used as accompaniments).
Ingredients:
50 vine leaves
200g minced pork
150ml olive oil
1 small onion, finely minced
2 tbsp flat-leaf parsley, minced
1/4 tsp freshly-ground black pepper
1/4 tsp dried mint (or to taste)
120g long-grain rice
1 tsp tomato purée whisked into 250ml warm water
2 tbsp lemon juice
500ml warm water
1 tsp salt
Method:
If using tinned or preserved vine leaves then wash and drain. If using fresh, wash them well then place in a large bowl of warm water to soften.
In the meantime, heat the olive oil in a large pan. Add the minced onion and fry for about 4 minutes, or until tender. Add the minced pork and fry for about 4 minutes, stirring frequently.
Now stir in the rice, black pepper and mint. Whisk the tomato purée into the water then pour this in as well. Bring to a boil and cook for about 5 minutes, stirring occasionally. Take off the heat and set aside to cool.
Once the meat mixture has cooled take a teaspoon at a time and place near the stem end of a vine leaf. Fold over the two sides then roll the leaf up tightly so that the meat filling is securely held in the middle. Tightly pack all the koupepias in a 4l casserole dish (arrange in multiple layers, if necessary).
Sit a plate on top to hold then in place then pour in the lemon juice and water. Bring to a gentle simmer over low heat, cover with a tight-fitting lid and cook for about 30 minutes, or until the rice is tender and the koupepias are cooked through.
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