Koupepia
Stuffed vine leaves
Kolokasi me koupepia is a comforting and traditional Cypriot dish, perfect for the colder months when kolokasi (taro) is in season. This unique root vegetable, which thrives during the winter, is paired with koupepia — stuffed vine leaves filled with a savoury mixture of ground meat, rice and herbs.
Together they make a hearty, deeply flavoured meal that shows the richness of Cypriot cooking. Photographs by myfamilysfooddiary and @hungryhadjis.
If fresh, soak the leaves in hot water for 15 minutes, then drain. If bottled in brine, wash them with fresh water and drain.
Chop the onion and parsley finely and place them in a bowl. Add the ground pork, rice, tomato juice, lemon juice, olive oil, wine, cinnamon, dried mint, salt and pepper, and mix well.
Place a vine leaf in a dish with the vein side facing up, put a large spoonful of the mixture in the centre, and fold the right and left sides of the leaf over the meat before rolling it up.
Use a sharp knife to peel and cut the taro into pieces. The taro must not be washed — use kitchen paper if you need to wipe it.
Place a large pot over high heat and heat the olive oil. Sauté the pork until all sides are lightly browned, then remove to a dish.
Add more olive oil if necessary, let it heat, then add the taro pieces. Sauté for about 10 minutes and remove to a dish.
Sauté the onion until golden, then return the meat and taro and add all the other ingredients except the lemon juice, and stir. Arrange the koupepia on top of the taro, each one close to the next. Place a plate about the size of the pot face-down on top of them, fill the pot with hot water to the level of the ingredients, and cook over low heat.
Add extra water while the food cooks if it needs it. When the pork and koupepia are ready, add the lemon juice and allow to cook for another 5–10 minutes.
Serve hot with a cool green salad.
Stuffed vine leaves
Marinated pork in red wine
Oven-baked makaroni