Name: Koupepia
Prep time: 45 min
Cook time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 jar of grape leaves in brine (about 60 leaves); 1 cup long-grain rice; 1/2 lb ground pork or lamb; 1 large onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; Salt and pepper to taste; 1/2 cup olive oil; 2 cups tomato sauce or crushed tomatoes; Juice of 1-2 lemons

Koupepia

Dolmades, Stuffed Grape Leaves, Sarma, Dolma

Cyprus

The essentials, at a glance

Koupepia are traditional Cypriot stuffed grape leaves filled with a savory mixture of meat and rice. They offer a balanced profile of tangy lemon, aromatic spices, and rich olive oil. This dish is typically served cold or at room temperature as a refreshing appetizer.

Mediterranean Appetizer Side Dish

High-ProteinMediterranean Diet

From the Blog All Contributions

Koupepia: Cypriot Grape Leaf Rolls

Yum User

25 May 2026

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.

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