This traditional Cypriot and Greek dish is often served at celebrations, but is also a staple dish throughout the year. Frequently served in a mezze platter, it provides a tasty and healthy option.
Ingredients
Several blanched vine leaves
1 cup bulgur
1 cup green (fresh) onion finely chopped
1 cup fresh mint chopped
2 cups rose petals
1/3 cup olive oil
2 mature tomatoes (grated)
Salt
Pepper
Cumin
Sauce
1/3 cup fresh tomato juice
1/3 cup olive oil
1 onion finely chopped
Preparation
Mix all stuffing ingredients.
Stuff the vine leaves by placing the leaf upside-down on a clean surface.
Take some of the mixture, place it on the vine leaf near to the stem end and fold the stem end over the mixture, then fold in the sides of the leaf and roll up to make a neat package.
Be careful not to overfill, as the bulgur will expand when fully cooked. Pack the koupepia into a saucepan.
In another pan, sauté the onion for the sauce in the oil. Add the fresh tomato juice and 2 cups of water and put in the saucepan. Place an inverted plate on top to prevent the koupepia from unravelling.
Cover the pan and simmer for 20-25 minutes, or until the rice is cooked.
Leave to cool a little before serving.
