By Aisling Pigott
Koupepia
I really enjoyed cooking this recipe, I had to facetime my greek cypriot mother in law for some advice on wrapping the vine leaves. I shared these at a barbeque and they went down really well!
The vine leaves were pretty easy to get hold off. I bought mine from tesco, but there are some small shops locally that sell specialist products.
Updated at: Thu, 17 Aug 2023 10:33:05 GMT
Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
8
Low
Nutrition per serving
Calories1147.8 kcal (57%)
Total Fat118.6 g (169%)
Carbs20.1 g (8%)
Sugars4.6 g (5%)
Protein7.1 g (14%)
Sodium410.1 mg (21%)
Fiber7.4 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Wash the vine leaves and put them in warm water for about 20 minutes to soften. The color will change and will go darker as they soften.
Step 2
Put the olive oil in a pan to warm and lightly cook the minced onion.
Step 3
Add the minced ground pork and leave it to lightly cook.
Step 4
Add the cooked rice, pepper, parsley, mint, cinnemon, tomato puree mixed with water. Leave them to cook for 3-5 minutes and mix occasionally.
Step 5
When the mixture cools, put one teaspoon of filling on each vine leave and wrap them up. Adjust filling depending on the size of the vine leave. Wrap each vine leave from the sides then roll into a little package
Step 6
Line a large pot or casserole dish with vine leaves, Put all the koupepias in the pot. Place a small plate on top of them to keep them in place and add the water and lemon juice.
Step 7
Step 7 Let them cook on low heat for about half an hour. Serve cold as a side/starter or to accompany a meal.
