Continuing with the greek/cypriot theme (although i should probably call it the cinnamon theme – I’ve just realised everything I’ve published so far, has cinnamon in it, savoury or sweet. Can you tell that i like it a liiittle bit? Anyway it works, so its going in!) today we have koupepia, aka. stuffed vine leaves. Stuffed vine leaves are a classic among greeks as well as the middle east, although both cultures make them very differently. Here i’m going with a classic greek-cypriot recipe, made plant-based. I’m not even going to say “they taste like real koupepia” because they just ARE real koupepia! No difference here.
When i made this recipe, i also made a soy-free version, substituting the mince for chopped mushrooms. Ryan preferred the mushroom version, me the original mince version, purely for authenticity reasons. The mince one just tastes alot like the authentic Cypriot version and hence why I’ve published this one. The mushroom is also delicious, so if you’re interested in that one, drop a comment and i’ll reveal it to you – ta da!
If you’re doing this recipe abroad, and you’ve never heard of vine leaves before, then this also works really nicely with Swiss Chard leaves. This specific recipe makes 40 koupepia, which, yes, sounds like alot. But honestly because they’re so light, one person can easily eat 8 (unless you’re my eating-monster husband and then you’ll eat 15 in one go – 15 i tell you!). If you’re cooking for one or two people, then simply half the ingredients.
Serving suggestion: Oven chips, slices of lemon and a fresh salad