#mediterraneanfood#koupepia#dolma#greekrecipes

Cypriot koupepia – How do you call them in your culture?

This is my mother’s recipe, passed down from her mother — a true Cypriot tradition. Unlike some versions, she taught me to half-cook the minced meat first before adding the rest of the ingredients, so the flavors blend beautifully while the rice cooks later inside the wrapped grape leaves.

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Ingredients:
500g minced meat (pork, beef, or a mix)

1 cup rice

2 tbsp tomato paste

½ cup olive oil

Salt and pepper to taste

1 tsp dried mint

A handful of fresh mint, chopped

1 dried onion, finely chopped

3–4 fresh onions, finely chopped

A handful of fresh parsley, chopped

Fresh lemon juice

Grape leaves (fresh or refrigerated and boiled in water for 3′ before rolling

Water as needed

Method:

In a large pan, half-cook the minced meat over medium heat, stirring until it changes color.

Add the tomato paste, olive oil, dried and fresh herbs, onions, parsley, rice, salt, pepper, and a bit of water. Stir until the tomato paste is well incorporated and everything is evenly mixed. Finish with fresh lemon juice.

Let the mixture cool for a while.

Lay out a grape leaf, shiny side down, and place a tablespoon (or more, depending on leaf size) of filling near the stem end.

Fold in the sides and roll tightly but gently. Repeat with all leaves. Ki pp

Arrange the koupepia snugly in a pot, add a drizzle of olive oil, tomatoes sauce, and enough water to just cover them.

Place a plate on top to keep them from unrolling, cover, and simmer gently for about 25-30 minutes.

Serve warm or at room temperature — just as my mother and grandmother did, with love and a squeeze of lemon. 🍋
#mediterraneanfood#passedDowntraditions#cyprusfood#frommothetodaughter