Afelia
Marinated pork in red wine
Koupepia, the Cypriot version of the Greek dolmades, are vine leaves stuffed with ground pork, rice, a variety of herbs, plenty of lemon and tomato juice.
The dish tastes great served hot or cold, and can be eaten as finger food or as a main — mouthwatering, and one of our favourites.
Fresh or bottled in brine: soak the vine leaves in hot water for 15 minutes. Drain, and roll.
Chop the onions finely and sauté them in a pot with a little olive oil. Once the onions become translucent add the minced meat with the water and let it cook. When almost all the water is absorbed add ½ of the tomato juice, ½ of the lemon juice and all the wine. At this point add a pinch of cinnamon, dried mint, salt and pepper. About 5 minutes before it is done, add the rice and parsley.
Place a vine leaf in a dish, 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. Then roll — allowing some space for when the rice cooks, so don’t roll it too tight.
Before placing the koupepia, oil the bottom of the pot and cover it with vine leaves. Then place the koupepia in circles around the pot, starting from the outside and working to the centre. Once done, pour over the rest of the lemon juice, tomato juice and olive oil. Add a plate about the size of the pot, facing down on top of the koupepia, and cook for 25 minutes over medium heat.
Serve hot or cold, as finger food or as a main dish.
Marinated pork in red wine
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