Σχόλια στο Koupepia me ampelofylla ( Stuffed Vine Leaves)

Από: Ivy

Ivy — Sun, 08 Aug 2010 16:01:21 +0000

The recipe will be included in my cookbook which hopefully will be published in the next couple of months.

Από: Trista

Trista — Sun, 08 Aug 2010 15:16:13 +0000

I found this on google and I have searched for YEARS to find te stuffed onion recipe! These sound like what my good friend's mother used to make. She did not remember her mom's recipe and I crave these!!! Can I PLEASE get the recipe for the filling. I am not able to find it on the bog. Thank you so much!

Από: Vegetarian Dolmades with Mushrooms and Leeks « Kopiaste..to Greek Hospitality

Sun, 20 Jun 2010 18:20:18 +0000

[...] Koupepia me ampelofylla (with vine leaves) [...]

Από: How to roll Dolmades « Kopiaste..to Greek Hospitality

How to roll Dolmades « Kopiaste..to Greek Hospitality — Sun, 20 Jun 2010 18:17:38 +0000

[...] Koupepia me ampelofylla (with vine leaves) [...]

Από: Dolmadakia Gialantzi with Potatoes

Dolmadakia Gialantzi with Potatoes — Thu, 27 Aug 2009 06:50:18 +0000

[...] Add the onions, parsley, mint, dill, salt and pepper, 1/2 of grated tomatoes and 1/2 of the oil and mix well. For instructions on how to wrap the dolmades you can see my step by step instructions given here. [...]

Από: Kremmydia Gemista (stuffed onions)

Kremmydia Gemista (stuffed onions) — Wed, 26 Aug 2009 18:02:25 +0000

[...] Koupepia me ampelofylla (stuffed vine leaves with tomato) [...]

Από: Dolmades me Avgolemono (stuffed vine leaves)

Dolmades me Avgolemono (stuffed vine leaves) — Wed, 26 Aug 2009 07:51:05 +0000

[...] Koupepia [...]

Από: Kremmydia Gemista

Kremmydia Gemista — Thu, 26 Mar 2009 08:36:48 +0000

[...] stuffed onions is a recipe my mother would often make. She would make the same filling as for koupepia, with or without the minced meat, depending on the [...]

Από: Niki

Niki — Fri, 21 Nov 2008 07:07:51 +0000

Thank you – you’re wonderful! Am hungry just thinking about them! x

Από: Ivy

Ivy — Fri, 21 Nov 2008 06:09:37 +0000

Hi Niki and welcome. Unfortunately it’s not the time for fresh vine leaves. You get them in Spring when the vineyards get their first leaves and which are very tender. However, you can find brined vine leaves in jars or in air tight containers.

You can cook them both on the stove top or in the oven. When cooking on the stove top you should cover them with a plate the size of you pot cover them with water, bring to a boil and then simmer for about 45 minutes. In the oven use a pot or a vessel both with a lid, no plate required, which is deep like a Dutch oven (I use Tupperware’s Ultra Plus) and bake. If you type the word koupepia on my site’s search engine you’ll find a vegeteraian koupepia recipe I made there and you can follow the regular recipe for koupepia and just see the cooking instructions.