28 Traditional dishes of Cyprus Ko up é p i a (Stuffed Vine Leaves) INGREDIENTS • Fresh vine leaves, or 1 packet frozen, or 1 jar in brine (about 60–70 leaves) • 1 onion, finely chopped (about 100 g) • 500 g minced pork • 80 ml olive oil (⅓ cup) • 250 g ripe tomatoes, blended (1 cup) • 100 g rice (½ cup) • 2 Tbsp parsley, finely chopped • 2 Tbsp fresh mint, finely chopped • Juice of 3–4 lemons • A pinch of ground cinnamon • Sea salt & freshly ground black pepper, to taste • 1–2 Tbsp tomato paste • 250–500 ml water (1–2 cups, depending on pot size and leaf quantity) METHOD 1. Wash the vine leaves and blanch them in boiling water for 2 minutes. Remove and drain. 2. Heat half the olive oil in a pan, sauté the onion, and add the minced meat. Cook until lightly browned (5–6 minutes). 3. Add the blended tomatoes and simmer, stirring occasionally, for 5 minutes. 4. Remove from the heat. Stir in the rice, parsley, mint, half the lemon juice, cinnamon, salt, and pepper. Mix well. 5. Lay each vine leaf flat, vein side up. Place 1 tsp of filling at the centre of the leaf, fold the left and right sides inwards and roll tightly upwards to form small parcels. 6. Line the bottom of a large saucepan with a few vine leaves to prevent sticking. Arrange the koupépia closely together in layers. 7. In a bowl, mix the tomato paste, remaining olive oil, remaining lemon juice, and water. Pour over the stuffed leaves. 8. Place a plate that fits inside the saucepan on top of the koupépia to keep them snugly in place. You may place a mug with some water on top for extra weight. Cover and simmer gently over low heat until the rice is cooked and the liquid absorbed (30–40 minutes). 9. Serve warm or at room temperature, drizzled with extra lemon juice if desired. Tips • For a richer flavour, use a mix of pork and beef mince. • Can be prepared in advance; koupépia taste even better the next day as the flavours develop. • Serve with thick yogurt or tzatziki and fresh bread.
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