Cypriot
Koupepia
Cypriot vine leaves stuffed with pork and rice
Cypriot vine leaves filled with pork, rice, tomato and herbs, simmered gently with lemon.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Cypriot cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Koupepia
Ingredients
Main
Method
- 1
Mix pork, rice, onion, tomato, herbs and half the olive oil.
- 2
Place filling on each vine leaf, fold the sides inward and roll snugly.
- 3
Pack seam-side down in a lined pan, add lemon, remaining oil and water to cover halfway.
- 4
Weight with a plate and simmer gently until the rice and meat are cooked.
Koupepia are the Cypriot version of stuffed vine leaves, commonly combining pork, rice, tomato and fresh herbs.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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