Koupepia (Stuffed Vine Leaves) is a traditional Cypriot recipe for a classic dish of vine leaves stuffed with a meat, onion, tomato and rice mix bound with egg whites that's cooked in a meat broth sauce thickened with egg yolks and lemon juice. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Stuffed Vine Leaves (Koupepia).
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Ingredients:
65 fresh or tinned vine leaves
2 tbsp parsley, finely chopped
2 tbsp onions, finely chopped
1 tbsp mint, finely chopped
150g tomatoes, peeled and finely chopped
1kg minced meat (mix of pork and veal)
60g rice, washed and drained
2 egg whites
juice of 1 lemon
meat broth or water, as needed
salt and freshly-ground black pepper, to taste
For the Sauce:
2 tbsp plain flour
2 tbsp butter
2 egg yolks
500ml meat broth
juice of 2 lemons
Method:
Wash the vine leaves well then bring a pan of salted water to a boil. Add the leaves and cook for about 4 minutes, or until softened. Immediately drain the leaves and dip in cold water then set aside.
Combine the minced meat, onions, mint, parsley, salt, black pepper and egg whites in a bowl.
Wash the rice and place to soak in a bowl of warm water for 5 minutes. Drain the rice and mix well with the lemon juice. Add the rice to the meat mixture and knead well to mix thoroughly.
Now, take the vine leaves, one at a time, and set them with the vein side uppermost. Place 1 tsp of the meat mixture near the base of the leaf. Fold over the sides then roll the vase of the leaf upwards, sealing the meat mixture inside.
Arrange the stuffed vine leaves in neat rows in a baking dish or a casserole, packing them in tightly so that the leaves cannot open. Sit a heavy soup plate on top then pour in enough meat broth or water to just cover the leaves. Bring to a simmer and cook gently for 40 minutes.
Now prepare the sauce. Beat the egg yolks in a bowl with the lemon juice. Melt the butter in a small saucepan, scatter over the flour and stir to form a smooth roux. Cook for 1 minute, stirring constantly then take off the heat and beat in the meat broth, stirring until the mixture is smooth.
Whisk in the egg mixture then return to the heat and cook, stirring constantly, for 3 minutes. When the koupepia are cooked, pour over the sauce and serve immediately.
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