Like countries across the middle east and Greece, Cyprus is well known for its Dolmades, or locally known Koupepia.
Cyprus Dolmades are stuffed vine leaves, filled with a mixture of pork mince and rice. Koupepia or Cyprus Dolmades are thought to have become popular as Cyprus has been a vine growing country for thousands of years and not wanting to waste the vine leaves Dolmades came about.
Koupepia or Cyprus Dolmades are available as part of many Cyprus Meze’s they are also available tinned in many supermarkets in both Cyprus and abroad.
How about having a go at making Cyprus Dolmades yourself!
50 vine leaves
100-150 grams minced pork
3 quarters cup olive oil
1 small onion minced
1 quarter tea spoon pepper
1 cup rice
1 tsp1 tomato sauce or 2 cups tomato
1 - 2 tblsp lemon juice
1 cup warm water
1 tsp salt
Wash the vine leaves and put them in warm water to soften and they become darker.
Put the olive oil in a pan to warm and lightly cook the minced onion.
Add the minced ground pork and leave it to lightly cook.
Add the rice, pepper, parsley, mint, tomato sauce mixed in wate. Leave them to cook for 3-5 minutes and mix occasionally.
When the mixture cools, put one teaspoon of filling on each vine leave and wrap them up. Be careful as some leaves might be bigger or smaller than others so sometimes you might need to fill them with less or more than one teaspoon.
Put all the koupepias in a 4-quart pot. Place a small plate on top of them to keep them in place and add the water and lemon juice, or chicken stock if preferred.
Let them cook on low heat for about half an hour.
Discover the other tastes of Cyprus Food on our Cyprus Food Page!
As well as vine leaves, find out what happens to the grapes in the form of Cyprus Wine. Cyprus has been making wine for thousands of years!
Arguably the most famous export of Cyprus discover the history of the squeaky cheese that is Cypriot Halloumi.