Koupepia
Koupepia is a Cypriot meal made with a pork mince and rice mixture wrapped around vine leaves. Thanks to my father-in-law for giving me his homegrown leaves, which he had frozen in packs for me.
How to make koupepia recipe!
Ingredients
Mince mixture
2 small brown onions, diced
1 tbs extra virgin olive oil
20 small leaves of fresh mint
15 parsley sprigs, roughly chopped
2 medium ripe tomatoes, quartered
2 tbsp tomato paste
½ tbs cinnamon
½ tbs salt
½ tsp black pepper
2 tbsp dried mint
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 kg pork mince
½ cup long grain rice 90g. washed and strained
Assembly
60 medium vine leaves
1 tsp dry mint
1/8 tsp black pepper
1/4 – 1/3 cup lemon juice
1 ripe large tomato
½ tsp salt
¼ cup extra virgin olive oil
½ cup water
Method
1. Caramelise the onions with the 1 tbsp of extra virgin olive oil and set aside to cool down
2. Boil water in a medium saucepan and submerge the vine leaves for up to 5 min until they soften and change colour. Remove the softened vine leaves and place them in a strainer on top of a bowl for the excess water to be removed and set aside for them to cool down
3. In a food processor add the assembly ingredients, except the vine leaves and water, to create the lemony tomato sauce. Blend until well processed. Set aside in a small bowl.
4. In the food processor add the following ingredients and blend until well combined to create the herb mixture: caramelized onions, fresh mint, parsley, tomatoes, tomato paste, cinnamon, salt, pepper, dried mint, extra virgin olive oil and lemon juice.
5. In a large bowl add the pork mince, washed rice and herb mixture made. Combine well.
6. Use a large enough pot with a lid, to fit all the koupepia and allow for extra space, as the koupepia expand while cooking. Next, find a plate that will be added on top of the koupepia while cooking.
7. To begin assembling the koupepia have the pot, a large plate, the vine leaves, the mince mixture and lemony tomato sauce in front of you.
8. Add a layer of vine leaves to the bottom of the pot to prevent the koupepia from sticking to the pot when cooking.
9. Place a vine leaf, with the shiny side facing down, on the large plate. Place a tbsp of the mince mixture on the opposite end. The amount may vary depending on the leaf size. Roll the part of the leaf closer to you over the mince mixture and then lift each side over it also, while gently tightening. Lastly roll the vine leaf away from you, towards the pointy end. Repeat the process with all vine leaves and place them neatly in the pot without leaving gaps.
10. For each layer of koupepia laid out pour 1/3 of the lemony tomato sauce over it. When the final layer is done pour the water, cover with a plate pressing down gently and then cover the pot with a lid.
11. Bring the food to a boil then simmer for 25 min. Take it off the heat and allow it to cool for 15-30 min before serving.
