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Meat, European

Koupepia, stuffed grape leaves

Koupepia are grape leaves stuffed with ground beef and rice, a Cypriot dish you can make for 4 people in 1 hour 40 minutes, medium difficulty, for about €3.20 per person. The trick is rolling them snug but not tight, so the rice can swell without tearing the leaf, then simmering them gently under a plate.

Tonight calls for patience and pleasure, koupepia, grape leaves stuffed with meat and rice, brightened with lemon.

Koupepia, stuffed grape leaves
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.20
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

A koupepia is a tender little roll hiding a heart of rice seasoned with tomato and fresh herbs, mint and parsley come through under the slightly tangy grape leaf. The ground beef adds body without ever taking over, and a squeeze of lemon wakes everything up right before you serve it with cold yogurt.

This is a dish for afternoons when you have time to sit at the table and roll at a relaxed pace, alone or with extra hands. Mon Chou suggests it for a spring or summer Sunday, when fresh herbs are in season, or for a meal you can get a head start on before guests arrive.

The ingredients

4 people

Pantry

  • Grape leaves in a jar 40
  • Round riceoften in the pantry 150 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Ground beef 400 g

Fruits and vegetables

  • Onion 1
  • Tomatoes 2
  • Mint 6 sprigs
  • Parsley 6 sprigs
  • Lemon 2

Dairy

  • Plain yogurt 4 cup

Allergens Lactose

The step by step recipe

  1. Rinse the grape leaves, dip them in hot water for 2 minutes, then drain.

    Rinse them well, the brine is very salty.

  2. Mix the meat, raw rice, chopped onion and tomato, herbs, salt, and pepper.

    Don't add any liquid, the rice will soak up the juice from the tomatoes.

  3. Place a spoonful of filling on each leaf and roll it up tightly, folding in the sides.

    Don't roll too tight, the rice needs room to swell.

  4. Pack the rolls snugly into a pot, drizzle with lemon juice and oil, cover with water, and set a plate on top.

    The upside down plate keeps the rolls in place while they cook.

  5. Cover and cook over low heat, then serve with yogurt. 1 h

    Taste one roll before serving, the rice should be completely tender.

Our tips to get it right

  • Pick medium sized grape leaves, oversized ones make rolls hard to close while tiny ones can't hold enough filling.
  • Line the bottom of the pot with a few torn or less pretty leaves before adding the rolls, they keep the rice from sticking while it cooks.
  • Let the koupepia rest off the heat for 10 minutes before serving, the rice finishes softening and the rolls hold together better.

The variations

  • Swap the ground beef for ground lamb for a stronger flavor, closer to traditional versions.
  • For a vegetarian version, replace the meat with finely chopped mushrooms and a bit more rice.
  • To save time, make the rolls shorter and wider, they cook in the same time but are easier to wrap.

What to serve it with

  • Cold plain yogurt
  • Cucumber and tomato salad
  • Warm flatbread

Storage

Koupepia keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooked and cooled. Reheat covered, in a pan or steamer, with a splash of water so they don't dry out.

Questions about this dish

Can you use fresh grape leaves instead of jarred ones?

Yes, if you have access to untreated grape leaves. Blanch them for 1 minute in boiling water to soften, they're less salty than jarred leaves so taste the filling before adding salt.

Why put a plate on top of the rolls while they cook?

The upside down plate acts as a light weight that keeps the koupepia from unrolling as they simmer. It's a simple trick that means you don't have to watch them constantly.

Can you make koupepia ahead of time?

Yes, you can roll them the day before and keep them covered in the fridge, then cook them the next day. Cooking is always done right before serving so the rice stays tender.

Does it have to be round rice?

It's best because it stays soft and binds the filling well. Long grain rice gives firmer, less tender rolls.

How long does it take to make koupepia, stuffed grape leaves?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in koupepia, stuffed grape leaves?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does koupepia, stuffed grape leaves cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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