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"Food is the universal language that connects us all, transcending borders and cultures." - Tassos Papadopoulos


Koupepia, also known as dolmades or stuffed grape leaves, is a cherished Cypriot dish that encapsulates the essence of Cypriot cuisine and culture. This flavorful delicacy features tender grape leaves wrapped around a mixture of rice, ground meat, herbs, and spices. With its intricate preparation and rich taste, koupepia has become a symbol of familial gatherings, communal celebrations, and the love Cypriots have for their traditional flavors.


Koupepia's history reaches far into Cyprus's past, reflecting its connections to the Mediterranean and the influence of neighboring regions. The dish is believed to have ancient origins, with grape leaves being used to wrap food in various cultures across the Mediterranean. As Cyprus embraced different civilizations over time, koupepia evolved, adapting to local ingredients and preferences while maintaining its core concept.


The Ottoman rule in Cyprus introduced elements such as rice and various spices to the cuisine, further enriching koupepia's flavors. Over generations, families developed their unique twists on the recipe, preserving their culinary heritage while reflecting their own tastes.


The preparation of koupepia is a labor of love, often involving multiple family members. Tender grape leaves are blanched and carefully wrapped around a filling composed of rice, minced meat (usually pork or lamb), onion, parsley, mint, and spices such as cinnamon and allspice. The rolled leaves are then stacked in a pot, sometimes with layers of potatoes, and cooked with a fragrant tomato sauce until the flavors meld together.


Koupepia goes beyond being a mere dish; it holds deep cultural significance in Cypriot society. It's a culinary tradition that bonds generations, connecting the past to the present. Families gather to make and enjoy koupepia during special occasions, weddings, and festive gatherings, strengthening familial ties and passing down treasured recipes.


In contemporary Cyprus, koupepia remains a staple in households and restaurants alike. While the dish's fundamental elements remain unchanged, there are variations that cater to dietary preferences and regional influences. With Cypriot cuisine gaining recognition on the global stage, koupepia represents a gateway to understanding the island's culinary heritage and the people's passion for preserving their traditions.


In conclusion, koupepia's journey through time encapsulates Cyprus's history, culinary evolution, and deep-rooted traditions. This dish, with its savory aromas and symbolic significance, serves as a reminder of the ties that bind families, communities, and generations together over shared meals.

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Serving & Tradition

Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.

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Hi! I`m Ben Pierce Jones

I've spent the last seven years traveling around the world, working and studying abroad.

Koupepia From Cyprus

Koupepia, also known as dolmades or stuffed grape leaves, is a cherished Cypriot dish that encapsulates the essence of Cypriot cuisine and culture.

Prep time

1 hour

Cook time

1 hour

Serves

6

INGREDIENTS

  • 1 jar of grape leaves in brine (about 60 leaves)

  • 1 cup long-grain rice

  • 1/2 lb ground pork or lamb

  • 1 large onion, finely chopped

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh mint, chopped

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground allspice

  • Salt and pepper to taste

  • 1/2 cup olive oil

  • 2 cups tomato sauce or crushed tomatoes

  • Juice of 1-2 lemons

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Instructions

Tightly rolled grape leaves stuffed with meat and rice.

Click here for video recipe and story on Instagram


Prepare the Grape Leaves:


  1. Remove grape leaves from the jar, rinse them well, and blanch in boiling water for a few minutes. This softens the leaves and removes excess brine. Drain and set aside.


Prepare the Filling:


  1. In a saucepan, add ground meat and chopped onions and cook until meat is cooked through and onions soften. Put to the side and let cool.

  2. In a bowl, mix the uncooked rice, ground meat and onion mix, parsley, mint, cinnamon, allspice, salt, and pepper.


Roll the Grape Leaves:


  1. Lay a grape leaf flat, shiny side down. Place about a tablespoon of the filling near the stem end of the leaf.

  2. Fold the sides of the leaf over the filling and then roll it up tightly, similar to rolling a burrito. Repeat with the remaining leaves and filling.

  3. When I was doing this I seemed to get too ambitious with the filling amount. Whatever you think is the right amount, do 1/3 less, just so the roll holds through the cooking process.


Layer the Pot:


  1. In the bottom of a large pot, place any torn or unused grape leaves to create a protective layer.

  2. Arrange the rolled grape leaves seam side down in the pot, placing them close to each other to prevent them from unraveling.


Cooking:


  1. Mix the tomato sauce or crushed tomatoes with water olive oil and lemon juice. Pour this mixture over the grape leaves. You can also place a few grape leaves on top to prevent direct contact with the sauce.

  2. Place a heatproof plate upside down over the grape leaves to prevent them from floating during cooking. This helps maintain their shape.

  3. Add enough water to cover the grape leaves. Cover the pot with a lid.


Simmering:


  1. Bring the pot to a gentle simmer over medium-low heat. Let the grape leaves cook for about 45-60 minutes, until the rice is fully cooked and the flavors meld together.


Serving:


  1. Carefully remove the stuffed grape leaves from the pot and arrange them on a serving platter. Let Koupepia cool and keep overnight, they are always better the next day. They should be eaten room temp or cold.

  2. Optionally, serve them with yogurt or a squeeze of lemon juice.

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