Koupepia Kypriaka (Cypriot Stuffed Grape Leaves with Mint, Cinnamon & Lemon Tomato Broth) – Authentic Cyprus Recipe
Unlike Greek dolmades, Cypriot koupepia are simmered in a rich tomato-lemon broth and scented with warm cinnamon.
- Country of Origin
- 🇨🇾 Cyprus (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Tender vine leaves, Minced pork/beef and rice with grated tomato, Lemon wedges and yogurt, Dried Cypriot mint, Ground cinnamon
Ingredients for Koupepia Kypriaka (Cypriot Stuffed Grape Leaves with Mint, Cinnamon & Lemon Tomato Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender vine leaves, prepped into bite-sized pieces
- 1.5 cups minced pork/beef and rice with grated tomato, washed and trimmed
- 1 cup lemon wedges and yogurt
- 1 medium onion and 3 cloves garlic, finely minced with dried Cypriot mint
- 1.5 tbsp traditional Cyprus seasoning (ground cinnamon, flat-leaf parsley, lemon juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash tender vine leaves and mix in a bowl with dried Cypriot mint, ground cinnamon, flat-leaf parsley, lemon juice, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with minced pork/beef and rice with grated tomato into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon lemon wedges and yogurt generously over the top and serve warm.