Koupepia, also known as dolmades, is a traditional Greek dish that you can find in many nations, such as Iran, Turkey, and more.
Making this food is time-consuming because of rolling leaves one by one.
This post will explore the comprehensive recipe for Koupepia, allowing you to make this delicious dish in your home.
How to make Koupepia Dolma?
- 1 jar Grape leaves (approximately 60 leaves) Or fresh leaves (in season)
- Few large leaves for covering the bottom of the pot
- 1 cup Long-grain rice
- 250 grams Ground beef or lamb
- 1 Onion, finely chopped medium
- 2 cloves Garlic, minced
- 50 grams Parsley, finely chopped 1 bunch
- ½ bunch Fresh mint, finely chopped
- ¼ cup Olive oil
- 2 tbsp Tomato paste
- 2-3 Lemons
- Salt and pepper to taste
- If you can access fresh vine leaves, wash them first and boil them in the water for 3 minutes to soften. Drain leaves and put them aside.
- But if you want jar leaves, rinse the grape leaves under cold water to remove any brine or excess salt.
- To prepare the filling of the Koupepia, saute the onion in a pan with olive oil on low heat for 5 minutes until they become golden.
- After that, pour minced meat into the same pan until they become well roasted, then remove the pan from the heat.
- Combine the roasted meat, rice, onion, garlic, parsley, mint, olive oil, tomato paste, lemon juice, salt, and pepper in a large mixing bowl. Mix well until all the ingredients are evenly incorporated.
- Before filling the leaves with ingredients, place some large leaves on the bottom of the pot to avoid sticking.
- Fold the sides of the leaf over the filling, then roll it tightly from the stem end to the tip, forming a compact roll.
- Repeat this process for wrapping the rest of the grape leaves and filling.
- Arrange the stuffed grape leaves in layers, seam side down, in the pot, and pour enough water to cover the grape leaves.
- Place a heavy lid on the grape leaves to keep them from unravelling during cooking.
- Bring the water to a simmer, then reduce the heat to low and simmer for 1-2 hours, or until the rice is cooked and the flavours have blended.
- Add salt, pepper, and other desired spices to the filling mixture to enhance the flavours.
- About the part of the herb, you can add tarragon, dill, and savoury, which are aromatic plant and makes your dish flavorful.
- Besides rice, you can add cooked cotyledons to the ingredients before rolling leaves.
- This dish is often served with lemon wedges, fried onions, and a bowl of yogurt. These accompaniments complement the flavours of the dolma and add a refreshing touch to the dish.
- Koupepia dolma can be enjoyed immediately after cooking or reheated later. The flavours develop and intensify when reheated, making it a great leftover option.
Tips about grape leaves
- Placing a heatproof plate or a heavy lid (smaller than the pot’s diameter) on top of the stuffed grape leaves in addition to the main lid of the pot while cooking will help keep them compact and prevent them from unwrapping.
- To have the tastier Koupepia dolma, you must use fresh grape leaves to make the most of its flavour. If you don’t have access to fresh leaves, use jarred grape leaves instead; rinse them thoroughly to remove any excess salt or brine.
Koupepia, with its delicious flavours and textures, is a true culinary dish.
Following this comprehensive recipe, you can proudly host your family and friends. We hope you read this article helpful in making tasty Koupepia.