Koupepia (Cypriot Stuffed Vine Leaves)
Vine leaf parcels filled with herby pork and rice, simmered with lemon and tomato until soft and tangy.
- Time1 hr 50
- LevelMedium
- Costabout £1.24 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the vine leaves in a bowl of hot water for 10 minutes to remove the brine, then drain. Cut off any tough stalks.
- 2
Mix the pork, rice, onion, tomato, half the purée, parsley, mint, cinnamon, 2 tbsp of the oil and 1 tsp salt with your hands until well combined.
- 3
Lay a leaf shiny side down. Put a heaped teaspoon of filling near the stalk end, fold in the sides and roll up snugly but not tight. The rice will swell. Repeat with all the leaves.
- 4
Line the base of a wide heavy pan with the potato slices. Pack the rolls on top, seam side down, in tight layers.
- 5
Mix the water, lemon juice, remaining purée and oil and pour over. Put a small plate on top to hold the rolls down.
- 6
Cover and simmer very gently for 1 hour until the rice and pork are cooked through. Cool for 10 minutes and serve warm with extra lemon.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.