Stuffed Grape Leaves (Koupepia)

Written by on in Appetizer, Dinner, Side Dish, Snack

When I was growing up, a weekly staple was stuffed grape leaves. These are not dolmades – which are vegetarian. Instead, these are a hearty Cypriot version more comparable to stuffed cabbage given they are stuffed with ground beef and rice. These are lemony, delicious, and filling.

Stuffed Grape Leaves (Koupepia)
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Stuffed Grape Leaves (Koupepia)

Recipe by The Cooking LawyerCourse: DinnerCuisine: Cypriot, Cyprus, GreekDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

50

minutes
Total time

1

hour 

20

minutes

Ingredients

  • 8 oz. of grape leaves (half jar)

  • 32 oz. ground beef (I like to use 96% beef)

  • 1 cup rice (uncooked)

  • 8 oz. tomato sauce

  • Juice of three lemons

  • 1 small yellow onion, minced or grated

  • 1 TBS garlic salt

  • 1 TBS dried mint

  • 1 TBS dried parsley

  • Ground pepper

  • 1 cup water

Directions

  • In small frying pan, place the grape leaves with some of the liquid from the jar. Heat over low heat for about ten minutes.
  • In a bowl, combine the meat, rice, mint, parsley, garlic salt, pepper, and minced onion being careful not to overmix the meat.
  • On a plate with a large pot next to you, take one grape leaf holding it so the tip faces the top of the plate.
  • Cut the stem off the grape leaf. Then place some of the meat on the bottom of the leaf. Depending on the size the leaf, you should use about the length and thickness of your thumb. Then tuck in the sides of the leaf, and roll upwards like you are stuffing a sandwich wrap.
  • As you wrap each grape leaf, place in the pot making sure they are both tightly rolled and tightly placed in the pot.
  • Once done wrapping, mix the lemon juice, tomato sauce, and 1 cup of water. Then add on top of the grape leaves.
  • Add one layer of grape leaves on top of the rolled grape leaves.
  • Add a plate that is just a little smaller than your pot on top of the grape leaves.
  • Cover and place on the stove. On high heat, bring to a boil.
  • Once boiling, turn down to a simmer, and simmer for about 40 minutes.
  • Let stand for 10 minutes and then serve with a fresh lemon wedge for extra lemony flavor.

Notes

  • I like the quality of the Orlando grape leaves.