Koupepia – Vicky´s stuffed wine leaves

In honour to our Cypriot collegues, friends and the culture, we proudly present this outstanding traditional dish: Koupepia (CY),Vicky´s stuffed wine leaves.

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We are still new on the rock even if this is for 11 months now. All the original Cypriot recipes are still to discover. But one of the best is Koupepia – stuffed wine leafes. Charming Ms. VICKY from Larnaca gave us the family recipe which is a hidden secret. This is exactly what we are looking for: local – tasty – best! Thanks Vicky and your mom for sharing this with us!!!!

The Cypriots are a bit like the Swabians (us :)) – they don´t trust the foreigners easily, stick to tradition and they are very loyal if you prooved that you are ok. This is what we love around the globe. You are what you eat, how you behave and how you respect!

So let´s get started, you find the shopping list at the end: We need a lot of untreated wine leaves which you can buy everywhere here. 4 Fresh Cypriot lemons, 800g pork mince, 1 cup of parsley and 1/2 cup of fresh mint, 1 onion,


and some spices: 1 tsp ground coriander, cumin, cinnamon, 1/2 tsp of pepper, 172 tsp fresh ground coriander/fennel seeds and some salt to taste.

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For the filling we are using 1 cup of Carolina rice.


1st we blanch the wine leaves, just for a minute into some boiling water. Keep some leaves aside to cover everything later on.

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Cut the onion finely and cook it with some olive oil in a saucepan for 5 min at a medium heat until softened. Than put the meat in and fry the mince together with the onions another 5 min. In a separate bowl mix all the ingredients together with 1/2 a cup of tomato puree, the juice of 2 lemons and the rinsed rice (just wash it with cold water).

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Once everything is well mixed, take a blanched wine leave, put 1.5 tsp of filling and roll them together tucking the ends in as you go and form a small parcel.

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Ready. The first is done. Continue until all the filling has gone.

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Put them in a casserole or pot,

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and pour over some more olive oil (not too little), 1/2 cup of tomato puree and the juice of another 2 lemons. Pour some water until all is covered…

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… and cover with the rest of the wine leaves to protect.


Set it with the lid on for 30-40 minutes in the oven at 160-170°C . Depending on how soft you like your rice, it can take a bit longer.

And here we go: Vicky´s mom’s Koupepia with a little twist. Thank you so much and we will do it again!!! Giuseppina, dinner is ready!!! Flatbread, yoghurt and Koupepia. Loooooooooooove! Thanks Cyprus.

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