KoupepiaPork- and Rice-Stuffed Vine Leaves
Koupepia are Cypriot vine leaves rolled around a filling of pork, rice, tomato, and fresh herbs. They simmer gently under a plate so the rolls stay compact while the rice and meat cook through.
Prep
45m
Cook
1h
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Wrapping
- 40pcsGrape Leaf
Filling
- 500gGround Pork
- 150gWhite Rice (rinsed)
- 150gOnion (finely chopped)
- 200gTomato (finely chopped)
- 10gFresh Mint (finely chopped)
- 15gFresh Parsley (finely chopped)
- 30mlLemon Juice
Braising
- 30mlLemon Juice
Filling
- 20mlExtra Virgin Olive Oil
Braising
- 20mlExtra Virgin Olive Oil
Filling
- 8gSalt
- 2gBlack Pepper
Braising
- 700mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the grape leaves well and drain. If the leaves are firm, blanch them briefly in simmering water and cool before filling.
- 02
Combine the ground pork, white rice, onion, tomato, fresh mint, fresh parsley, lemon juice and extra virgin olive oil, salt, and black pepper.
- 03
Lay a grape leaf shiny-side down. Add a small spoonful of filling near the stem end, fold in the sides, and roll snugly. Repeat with the remaining leaves and filling.
- 04
Arrange the rolls seam-side down in snug, even layers in a wide pot.
- 05
Pour over the water, lemon juice, and extra virgin olive oil. Set a heatproof plate over the rolls to keep them in place.
- 06
Cover and simmer gently for 50 to 60 minutes, until the white rice is tender and the center of a roll reaches 71°C (160°F).
- 07
Rest for 10 minutes before serving.
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