Greek Stuffed Vine Leaves (Koupepia)


serves 10
30 vine leaves
100 g chopped onion
25 ml olive oil
600 g minced cooked lamb
300 g minced cooked veal
100 g cooked rice
20 g chopped parsley
2 tsp chopped mint


1. Discard any blemished vine leaves, wash in cold water and drain, then blanch 30 leaves in boiling salted water for 5 minutes, remove and dry.

2. Golden fry 100 g chopped onion in 25 ml olive oil. Add 600 g minced cooked lamb, 300 g minced cooked veal, 100 g cooked rice, 20 g chopped parsley and 2 tsp chopped mint and mix to cohere.

3. Lay out the 30 leaves, sprinkle with salt and place 35 g of the filling in the centre of each leaf.

4. Fold over into cylinder- or parcel-shapes and place close together in an oiled shallow pan. Moisten with a little white stock, cover with buttered greaseproof paper and a lid and cook at 180°C for 30 minutes.

5. Serve accompanied by Lemon and Egg Sauce.

What did you think?

4 people have helped to review this recipe. Thankyou!

posted by Linda Kakoulli @ 04:43AM, 7/10/10
My Greekcypriot grandmother used to make koupepia for me as a child and I distinctly remember her putting, 2 tbsp tomato puree and the juce of a lemon into the meat rice mix, as this brings out the flavour. She also placed kneck ends of Lamb on the bottom of the heavy pan then packed the Koupepia in the middle and placed gollogasie (greek potatoes) around the edges of the pan to secure the koupepia in the middle (this helps to stop the vine leaves unravelling). She then very gently simmered the koupepia. A tip she used was to place a small plate onto the koupepia/potatoes, then she fill a glass jug and put that onto the plate this acted as a lid but it stopped the vine leaf parcels from unravelling and kept them intact. She would regulaly check the water in the jug the secret is the weight). It would take about two hours to cook just gently simmering. Horray to the women of Lymbia, Cyprus as this receipe does work, my family have been eating it for sixty years.
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