Stuffed vine leaves with mushrooms (vegan) - Koupepia korniotika

Κουπέπια (Μαγειρεύω Κυπριακά 2014). <br/> Πηγή: Αντώνης Χαραλάμπους.

Κουπέπια (Μαγειρεύω Κυπριακά 2014). Πηγή: Αντώνης Χαραλάμπους.

Κουπέπια (Μαγειρεύω Κυπριακά 2014). <br/> Πηγή: Αντώνης Χαραλάμπους.

A vegan recipe from Kornos village. Chards can be used instead of vine leaves.

Name - Recipe
Cypriot name of dish
Κουπέπια κορνιώτικα με μανιτάρια, νηστίσιμα. Koupépia mé manitária.
Greek name - description

Ντολμαδάκια με μανιτάρια, νηστίσιμα. Recipe from Kornos village in Cyprus.

Ingredients

50 vine leaves

For the stuffing:
250gr mushrooms
1 onion
1/4 cup of olive oil
1 cup of glacé rice (soup rice) 
Juice of 1/2 lemon 
1 tbsp dry spearmint
1/2 tsp cinnamon
Salt, pepper

For cooking:
1/4 cup olive oil
Juice of 1/2 a lemon
2 cups of water

Method

Soak the vine leaves in warm water. For the filling, finely chop the mushrooms and onion and sauté them briefly in olive oil. Remove from the heat and add the rice, lemon juice and spices and stir well. Remove the vine leaves from the water and drain them with the fibres side facing upwards. Add 1 teaspoon of the mixture on each one and roll the leaf up tightly to prevent the ends from opening during cooking (wrap each one like a package folding the sides first). Roll them out one by one with the fibres side facing upwards. Add 1 teaspoon of the mixture on each leave and rolling it up tightly to prevent the ends from opening during cooking (wrap each one like a package folding the sides first). Arrange the stuffed vine leaves in a pot, add the olive oil, lemon juice and water and place a plate upside down over them. Cook over medium heat for about half an hour.

Cooking method

Sautéing. 
Cooking in a pot.

Comments

See also stuffed vine leaves recipe in the RECIPES section.
See also stuffed zucchini flowers recipe in the RECIPES section.
See also stuffed vegetables recipe in the RECIPES section.

Nutritional Value and Importance in the Diet of Cypriots

They are consumed during fasting periods.

Time period
19th to 21st c.
Βibliography

Oral testimony: Stavroula Vorka, Kornos. Recipe editing: Marilena Ioannidou, see Small Volunteers and Women's Association of Kornos (2009). Traditional foods of Kornos, ed. Marilena Ioannidou. Publication permission: Archontiko Papadopoulou, Kornos).

Researcher / Recorder

Stalo Lazarou