Ivy on June 20th, 2010

Dolmades or Koupepia (as we call them in Cyprus) are made from grape leaves (also known as vine leaves) and are stuffed with rice, ground pork or beef, fresh herbs and seasonings. I’ve been revisiting all the Greek traditional recipes over the past year and have been substituting pork or beef  minced meat with turkey […]


Continue reading about Vegetarian Dolmades with Mushrooms and Leeks

Ivy on April 20th, 2008

Some days ago my son went to Sparta to visit his grandmother and our relatives who live there and when he came back, as usually,they sent us some fresh eggs from their chickens, pasto (which is cured pork), as well as sausages and finally some fresh vine leaves from their garden. If you like dolmas (meaning stuffed or filled in Turkish) plural dolmades, now is the best time of the year to buy and store fresh vine leaves as they are […]


Continue reading about Koupepia (Dolmadakia) Gialantzi with Potatoes

Ivy on November 11th, 2007

Koupepia (as we call them in Cyprus) are dolmades stuffed with rice, ground pork or beef, fresh herbs and seasoning and tomato.   They can be served as part of a meze platter or salad plate, eaten as finger food or as a main dish. The difference from the Greek ones is that in Cyprus we […]


Continue reading about Koupepia me ampelofylla ( Stuffed Vine Leaves)

Ivy on November 2nd, 2007

If you are using fresh vine leaves wash and then put them in a sauce pan with plenty of water and boil for 5 minutes.   If you are using frozen ones, follow the same procedure without defrosting them and then remove cling film. Cool them in cold water and strain them. Place one of […]


Continue reading about How to roll Dolmades

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