Cyprus Stuffed Vine Leaves

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A beloved staple of Cypriot home cooking, these tender vine leaves are wrapped around a fragrant filling of ground pork, rice, fresh mint, dill, and tomato, then slowly simmered in lemon and olive oil until silky and deeply savory. Served warm with a squeeze of fresh lemon, they are equally delicious the next day straight from the refrigerator.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 32 gCarbs
• 3 gFiber
• 4 gSugar
• 28 gProtein
• 720 mgSodium
• 580 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the filling

• 1 lb (450 g) ground pork (or half pork, half beef)
• 1/2 cup short-grain rice, rinsed until water runs clear
• 1 medium yellow onion, very finely chopped
• 3 garlic cloves, minced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup flat-leaf parsley, chopped
• 2 medium ripe tomatoes, grated (or 1/2 cup crushed tomatoes)
• 2 tbsp tomato paste
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cinnamon (optional, traditional)

For wrapping

• 40-50 jarred vine leaves, rinsed and drained (or fresh, blanched)
• 1 tbsp olive oil, for brushing

For the pot and finishing

• 2 cups warm chicken or beef stock
• 1/4 cup fresh lemon juice, plus extra wedges for serving
• 2 tbsp extra-virgin olive oil
• 1 small potato, sliced 1/4-inch thick
• Crusty country bread, to serve

Directions

1. Make the filling: In a large bowl, combine the ground pork, rinsed rice, onion, garlic, mint, dill, parsley, grated tomatoes, tomato paste, olive oil, salt, pepper, and cinnamon if using. Mix vigorously with your hands or a wooden spoon for 2-3 minutes until the mixture is cohesive and slightly tacky.
2. Prepare the vine leaves: Drain jarred leaves and rinse under cold water to remove excess brine; pat dry between paper towels. If using fresh leaves, blanch in boiling water 30-60 seconds until pliable, then transfer to an ice bath.
3. Roll the koupepia: Place a leaf vein-side up on a clean surface with the stem end toward you. Spoon about 1 tablespoon of filling near the stem. Fold the stem end over the filling, fold both sides inward, then roll tightly away from you into a small cigar. Repeat with remaining leaves and filling, setting rolls seam-side down on a tray.
4. Layer in the pot: Line the base of a wide heavy pot (a Dutch oven works well) with a few torn vine leaves. Arrange the rolls in tight concentric circles, seam-side down, in 2-3 layers. Place the potato slices on top and invert a heatproof plate directly on the rolls to weigh them down.
5. Add liquid and simmer: Pour the warm stock and lemon juice evenly over the plate, drizzle with 2 tablespoons olive oil, and bring to a bare simmer over medium heat. Reduce heat to low, cover tightly, and cook undisturbed for 50-60 minutes, until the rice is fully tender and the filling is cooked through. Do not stir.
6. Check and finish: Carefully lift the plate and tilt a roll to check that the rice is tender and the liquid is mostly absorbed. If still firm, add 1/4 cup hot water and cook 10 minutes more. Remove from heat and let rest, covered, 10-15 minutes.
7. Serve: Lift the koupepia gently onto a platter, spoon a little pan juice over the top, and finish with a generous squeeze of fresh lemon. Serve warm or at room temperature with crusty bread and a crisp Greek salad.

Cook’s Notes

• Traditional Cypriot koupepia use pork or a pork-lamb blend; a lean beef substitution works but produces a slightly drier result.
• Do not overstuff the leaves — about 1 tablespoon of filling is ideal, as the rice expands during cooking.
• Always arrange rolls seam-side down and weight them with a plate so they hold their shape and stay submerged.
• The flavor deepens overnight; refrigerate leftovers submerged in their cooking liquid for up to 3 days.
• If jarred vine leaves are very salty, soak them in cool water for 10 minutes, then pat dry before rolling.

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