How to Make Koupepia: Cypriot Stuffed Vine Leaves SHORT

Rinse grape leaves in cold water and set aside.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent.

Add ground beef to the skillet and cook until browned, about 5-7 minutes.

Stir in rice, parsley, mint, tomato paste, salt, black pepper, cinnamon, and allspice.

Cook for another 2-3 minutes until the rice is slightly translucent.

Remove the skillet from heat and let the filling cool slightly.

Lay a grape leaf on a flat surface, vein side up, and place a spoonful of filling near the stem end.

Fold the sides of the leaf over the filling and roll tightly from the stem end to the tip.

Repeat with remaining leaves and filling.

In a large pot, arrange the rolled koupepia seam side down in a single layer.

Add water to cover the rolls and place bay leaves on top.

Bring to a boil, then reduce heat and simmer for about 45 minutes.

Once cooked, drizzle with lemon juice before serving.

Serve warm or at room temperature, garnished with additional parsley if desired.

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