Lunch
Koupepia (stuffed vine leaves) with yoghurt
670 kcal46 g protein3 ingredients90 minutes
CypriotGluten-free (check the labels)
Standard portion: 670 kcal and 46 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Koupepia (stuffed vine leaves) | 1 recipe portion (≈ 360 g) | 526 | |
| Strained yoghurt 2% fatSwap for: Strained yoghurt 0% fat, Strained yoghurt, full fat, Cow's milk yoghurt 1.5–2% fat (not strained), Plant-based soya dessert | 1 small pot (150 g) | 108 | |
| SaladSwap for: Cabbage and carrot salad | 1 bowl (200 g), with lemon | 36 |
How to make it
Serve koupepia. Serve with strained yoghurt 2% fat. Serve with salad and lemon.
The recipe for the whole pot: Koupepia (stuffed vine leaves)
4 servings · 90 minutes
- Fresh vine leaves60–70 leaves · 195 g
- Minced pork500 g
- Onion, finely chopped1 small · 100 g
- Rice½ cup · 100 g
- Ripe tomatoes, puréed1 cup · 250 g
- Tomato purée1½ tablespoons · 24 g
- Parsley2 tablespoons, finely chopped · 8 g
- Fresh mint2 tablespoons, finely chopped · 4 g
- Lemon juice3–4 lemons · 120 g
- Olive oil3 tablespoons · 41 g
- Salt½ teaspoon · 3 g
Seasoning: a little cinnamon, pepper
- Wash the vine leaves and blanch them for 2 minutes in boiling water. Drain them.
- Heat half the oil in a frying pan, sauté the onion and add the mince. Cook for 5–6 minutes, until lightly browned.
- Add the tomato and simmer for 5 minutes, stirring.
- Take off the heat and mix in the rice, the parsley, the mint, half the lemon juice, the cinnamon, the salt and the pepper.
- Lay each leaf out with the veins facing up, put a teaspoon of filling on it, fold the sides inwards and roll up tightly.
- Line the bottom of the pan with a few leaves and arrange the koupepia side by side, in layers.
- Mix the tomato purée, the rest of the oil, the rest of the lemon and 1–2 cups of water, and pour it over the top.
- Put a plate on top to keep them in place, cover and simmer over a low heat for 30–40 minutes, until the rice is cooked and the liquid is absorbed.
In Cyprus vine leaves stuffed with mince are called «koupepia». Rice in a dish with liquid: Bognár 2002, 2.83. Vine leaf ≈ 3 g (USDA).
This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 28: Koupépia · Flavours of Cyprus, Cyprus Tourism Organisation, 2015 · kopiaste.org (Ivy Liacopoulou): Koupepia me Ampelofylla
