A single grape leaf can hold a world of flavour. Andrew, a UK-born enthusiast now living in Cyprus, enjoys turning this humble ingredient into a communal celebration.
Rolling the Leaves
First, rinse and blanch the leaves to soften them and remove the brine. Cook the ground meat with onions until fragrant, then mix with rice, parsley, mint, cinnamon, allspice, salt and pepper. Roll each leaf with a tablespoon of filling, folding the sides tightly like a burrito, and set them seam-side down in a pot lined with torn leaves.
Pour a sauce of tomato, olive oil, lemon juice and a splash of water over the rolls, cover with a plate to keep them from floating, and simmer gently for 45-60 minutes until the rice is tender. Let the Koupepia rest overnight; the flavours deepen, making them perfect for a chilled appetizer or side dish. Serve at room temperature with a dollop of yogurt or a squeeze of fresh lemon for brightness.
