Koupépia: Cypriot stuffed vine leaves

Method

1. Rinse vine leaves, blanch for 2 minutes, drain, and trim tough stems. Line a wide pot with torn leaves.
2. Mix pork, rice, onion, half the tomato, parsley, mint, cinnamon, 30 ml oil, 30 ml lemon, and 8 g salt.
3. Place a small spoonful near each leaf base, fold sides inward, and roll loosely enough for rice to expand. Pack seam-side down in tight layers.
4. Add remaining tomato, oil, lemon, and water. Weight with an inverted plate, cover, and simmer very gently for 65 to 75 minutes.
5. Rest covered for 20 minutes before lifting out. Serve warm or at room temperature.

Notes

• Do not overfill or roll tightly; the rice needs room to expand.
• Vegan route: omit pork, increase rice to 320 g, add 200 g finely chopped mushrooms and 60 g toasted pine nuts, and use vegetable stock.

Sources consulted

• publications.gov.cy
• visitcyprus.com

Good with

• Cypriot baklava with almonds, walnuts, and citrus
• Greek salad with sardines
• Patates antinahtes: Cypriot cracked coriander potatoes
• Soft Greek pita: pocketless and stovetop-cooked

From Christoph Mayer

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