Entree: Cyprus – Central Culinary Region – Κουπέπια ➤ Koupepia (Cypriot vine leaves stuffed with seasoned rice and ground meat slow-cooked in tomato and lemon broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 15 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 (16 oz (450 g)) jar preserved grape leaves, drained and rinsed
- 1 lb (454 g) ground lamb (or a mix of lamb and beef)
- 1 cup (200 g) long-grain rice, rinsed and drained
- 1 medium (about 6 oz (170 g)) onion, finely chopped
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or light chicken stock
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (6 g) fresh mint, finely chopped (or 1 tsp (1 g) dried mint)
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/3 cup (80 ml) fresh lemon juice, plus 1 lemon sliced for layering
- 1/4 cup (60 ml) olive oil for sauce
- 1 cup (240 ml) tomato sauce or crushed tomatoes diluted with 1/2 cup (120 ml) water

Show original ingredient measurements

- 1 (16 oz / 450 g) jar preserved grape leaves, drained and rinsed
- 1 lb (454 g) ground lamb (or a mix of lamb and beef)
- 1 cup (200 g) long-grain rice, rinsed and drained
- 1 medium (about 6 oz / 170 g) onion, finely chopped
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or light chicken stock
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (6 g) fresh mint, finely chopped (or 1 tsp / 1 g dried mint)
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/3 cup (80 ml) fresh lemon juice, plus 1 lemon sliced for layering
- 1/4 cup (60 ml) olive oil for sauce
- 1 cup (240 ml) tomato sauce or crushed tomatoes diluted with 1/2 cup (120 ml) water

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the ground lamb, rinsed rice, chopped onion, 2 tbsp (30 ml) olive oil, tomato paste, parsley, mint, cinnamon, allspice, salt, and pepper in a bowl. Mix thoroughly until ingredients are evenly incorporated.
2. Lay a grape leaf flat glossy side down. Trim any thick stem. Place about 1 to 1 1/2 tbsp (15 to 23 ml) of filling near the stem end of each leaf, fold the sides over the filling, then roll up tightly toward the tip to form a neat parcel. Repeat until all filling is used.
3. Line the bottom of a wide, heavy pot with a few whole or torn grape leaves and a layer of lemon slices to prevent sticking and to add flavor.
4. Arrange the koupepia seam-side down in tight concentric circles in the pot, packing them snugly in a single layer; stack a second layer if needed.
5. Whisk together the tomato sauce, 1 cup (240 ml) water or stock, 1/3 cup (80 ml) lemon juice, and 1/4 cup (60 ml) olive oil. Pour gently over the stuffed leaves so they are nearly covered. Place a heatproof plate on top of the rolls to keep them submerged.
6. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook gently for 45–60 minutes until the rice and meat are tender and flavors have melded.
7. Remove from heat and let the koupepia rest for 10–15 minutes. Drizzle with a little extra lemon juice to taste before serving.
8. Serve koupepia warm or at room temperature with yogurt or lemon wedges.

1. Combine the ground lamb, rinsed rice, chopped onion, 2 tbsp olive oil, tomato paste, parsley, mint, cinnamon, allspice, salt, and pepper in a bowl. Mix thoroughly until ingredients are evenly incorporated.
2. Lay a grape leaf flat glossy side down. Trim any thick stem. Place about 1 to 1 1/2 tbsp of filling near the stem end of each leaf, fold the sides over the filling, then roll up tightly toward the tip to form a neat parcel. Repeat until all filling is used.
3. Line the bottom of a wide, heavy pot with a few whole or torn grape leaves and a layer of lemon slices to prevent sticking and to add flavor.
4. Arrange the koupepia seam-side down in tight concentric circles in the pot, packing them snugly in a single layer; stack a second layer if needed.
5. Whisk together the tomato sauce, 1 cup water or stock, 1/3 cup lemon juice, and 1/4 cup olive oil. Pour gently over the stuffed leaves so they are nearly covered. Place a heatproof plate on top of the rolls to keep them submerged.
6. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook gently for 45–60 minutes until the rice and meat are tender and flavors have melded.
7. Remove from heat and let the koupepia rest for 10–15 minutes. Drizzle with a little extra lemon juice to taste before serving.
8. Serve koupepia warm or at room temperature with yogurt or lemon wedges.