Koupepia Recipe

This savory treat, often enjoyed in festive gatherings and family feasts, is a celebration of the island’s bounty and the warmth of its people. Join us as we explore the delightful world of Koupepia, offering you a taste of the savory, aromatic, and culturally vibrant flavors that Cyprus has to offer.


  • Grape leaves (fresh or jarred, about 60 leaves)
  • 1 cup long-grain rice
  • 1 large onion, finely chopped
  • 1/2 cup pine nuts
  • 1/2 cup currants
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water


  • 1. Prepare the Grape Leaves:
    • If using fresh grape leaves, blanch them in boiling water for a few minutes to soften. If using jarred leaves, rinse them thoroughly to remove excess brine.
  • 2. Prepare the Filling:
    • In a large bowl, mix together the rice, chopped onion, pine nuts, currants, parsley, mint, and olive oil. Season with salt and pepper.
  • 3. Assemble the Koupepia:
    • Place a grape leaf on a flat surface, vein side up.
    • Put a small amount of the rice mixture (about a tablespoon) near the stem end of the leaf.
    • Fold the sides of the leaf over the filling and roll it tightly into a small cylinder.
  • 4. Cooking:
    • Line the bottom of a pot with a few grape leaves to prevent sticking.
    • Arrange the Koupepia in the pot, seam side down, in layers.
    • Pour the lemon juice over the Koupepia and add enough water to cover them.
    • Place a heavy plate or a few grape leaves on top to keep them from unraveling during cooking.
  • 5. Simmering:
    • Bring the pot to a gentle boil, then reduce the heat to low.
    • Simmer for about 45-60 minutes or until the rice is cooked and the grape leaves are tender.
  • 6. Serving:
    • Allow the Koupepia to cool slightly before serving.
    • Serve with a drizzle of olive oil and lemon wedges on the side.

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