Koypepia me Klimatofilla

Koypepia me Klimatofilla Recipe from Cyprus - Ingredients and Directions

Region / culture: Cyprus | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Koypepia me Klimatofilla is a traditional Cypriot dish made with vine leaves stuffed with a delicious mixture of minced pork, minced beef, rice, herbs, and spices. This dish is a popular choice for special occasions and family gatherings.

History

The recipe for Koypepia me Klimatofilla has been passed down through generations in Cyprus. It is a dish that is often made during holidays and celebrations, as it is a labor of love to prepare the vine leaves and stuff them with the flavorful filling.

Ingredients

30 fresh or tinned vine leaves
0.25 kg minced pork
0.25 kg minced beef
2 tbsp finely chopped parsley
2 tbsp finely chopped onion
1 tsp dried mint
0.25 cup rice
2 cups ripe, peeled tomatoes, finely chopped
salt and pepper
3 tbsp lemon juice
2 tbsp olive oil
2 cups hot meat broth or water
0.25 cup corn oil

How to prepare

Wash the vine leaves, then boil them in salted boiling water for 5 minutes and drain.
In a saucepan, heat the corn oil and fry half of the tomatoes until soft. Remove the saucepan from heat.
Mix the remaining tomatoes with the stuffing ingredients. Knead well and let it rest for 15 minutes.
Place a vine leaf on a surface.
Take a teaspoon of stuffing and place it on the leaf near the stem. Fold the two edges and roll it firmly into a tubular shape.
Arrange the rolls or 'koupepia' in rows in the saucepan on top of the fried tomatoes. Place a heavy soup plate on top.
Pour enough hot water or broth to cover the plate and simmer the 'koupepia' for one hour until the juice is absorbed.
Serve the 'koupepia' hot or cold with fresh vegetables.

Variations

For a vegetarian version, you can substitute the minced meat with cooked lentils or chickpeas.
You can also add pine nuts or raisins to the filling for extra flavor.

Cooking Tips & Tricks

Be sure to wash the vine leaves thoroughly before using them to remove any excess salt or brine.

- Rolling the vine leaves tightly will help prevent the filling from falling out during cooking.

- Using a heavy plate on top of the stuffed vine leaves while cooking will help them stay compact and absorb the flavors of the broth.

Serving Suggestions

Koypepia me Klimatofilla can be served with a side of Greek salad, tzatziki, or roasted vegetables.

Cooking Techniques

The key to making delicious Koypepia me Klimatofilla is to cook the stuffed vine leaves slowly over low heat to allow the flavors to meld together.

Ingredient Substitutions

If you cannot find vine leaves, you can use cabbage leaves or Swiss chard as a substitute.

Make Ahead Tips

You can prepare the stuffed vine leaves ahead of time and refrigerate them until ready to cook. This dish also freezes well for future meals.

Presentation Ideas

Serve Koypepia me Klimatofilla on a platter garnished with fresh herbs and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Koypepia me Klimatofilla pairs well with a glass of red wine or a refreshing glass of ouzo.

Storage and Reheating Instructions

Store any leftovers of Koypepia me Klimatofilla in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Koypepia me Klimatofilla contains approximately 250 calories.

Carbohydrates

Each serving of Koypepia me Klimatofilla contains approximately 15 grams of carbohydrates.

Fats

Each serving of Koypepia me Klimatofilla contains approximately 12 grams of fats.

Proteins

Each serving of Koypepia me Klimatofilla contains approximately 20 grams of proteins.

Vitamins and minerals

Koypepia me Klimatofilla is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains gluten from the rice and may contain traces of nuts.

Summary

Koypepia me Klimatofilla is a nutritious dish that is rich in proteins and essential vitamins and minerals. It is a balanced meal that can be enjoyed as part of a healthy diet.

Summary

Koypepia me Klimatofilla is a flavorful and satisfying dish that is perfect for sharing with family and friends. With a delicious filling wrapped in tender vine leaves, this dish is sure to become a favorite at your table. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Koypepia me Klimatofilla. It was a sunny afternoon in the village where I grew up, and I was wandering through the bustling market square, taking in the sights and sounds of the local vendors selling fresh produce and homemade goods.

As I made my way through the crowd, a sweet, savory aroma caught my attention and led me to a small stall tucked away in a corner. There, an elderly woman with a kind smile was busy cooking up a batch of delicious looking stuffed grape leaves. Intrigued, I watched as she deftly rolled the tender grape leaves around a flavorful mixture of rice, herbs, and spices, securing them with a toothpick before placing them in a large pot to simmer.

I couldn't resist the temptation to try one, and as soon as I took my first bite, I was hooked. The combination of tangy grape leaves and savory filling was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I struck up a conversation with the woman, whose name was Yiayia Maria, and asked her for the recipe. She chuckled and told me that the secret to her delicious Koypepia me Klimatofilla was in the quality of the ingredients and the love and care she put into each roll.

Yiayia Maria was kind enough to invite me into her home later that day, where she generously shared her recipe with me, along with a few tips and tricks she had picked up over the years. I watched intently as she demonstrated the process of rolling the grape leaves, filling them with the fragrant mixture, and arranging them in the pot to cook.

As the savory aroma filled her cozy kitchen, Yiayia Maria shared stories of her own grandmother, who had passed down the recipe to her many years ago. She told me how she had spent countless hours in the kitchen with her yiayia, learning the traditional techniques and flavors that had been handed down through generations.

I listened attentively, soaking up every bit of knowledge and wisdom she shared with me. I could feel the love and passion she had for cooking, and I knew that I had found a kindred spirit in Yiayia Maria.

After a few hours of cooking and chatting, the Koypepia me Klimatofilla were finally ready, and we sat down to enjoy a meal together. The flavors were even more delicious than I remembered, and I savored each bite, feeling grateful for the opportunity to learn such a treasured recipe from a masterful cook like Yiayia Maria.

As I bid her farewell and left her home that evening, I knew that I would carry the memories of that day with me forever. Not only had I learned how to make a delicious dish, but I had also gained a deeper appreciation for the art of cooking and the importance of passing down recipes and traditions from one generation to the next.

Now, whenever I make Koypepia me Klimatofilla for my own family and friends, I think back to that sunny afternoon in the village market and the kind-hearted woman who had shared her love of cooking with me. I am grateful for the connections we make through food and the stories we pass along with each dish we create. And I know that the recipe for Koypepia me Klimatofilla will always hold a special place in my heart, a reminder of the bond between generations and the joy of sharing a meal with those we love.