Cypriot Stuffed Grape Leaves

Ingredients

While the original Kelupis from Malaysian cuisine is made with glutinous rice and wrapped in banana leaves, this Cypriot adaptation replaces the glutinous rice with regular rice and uses grape leaves for wrapping. The flavors are also adjusted to incorporate Mediterranean herbs and spices, giving it a distinct Cypriot taste. We alse have the original recipe for Kelupis, so you can check it out.

• 1 jar (about 50) grape leaves, drained and rinsed 1 jar (about 50) grape leaves, drained and rinsed
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 lemon, juiced 1 lemon, juiced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 3g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the rice, onion, dill, mint, parsley, olive oil, lemon juice, salt, black pepper, cumin, cinnamon, and allspice. Mix well to ensure all the ingredients are evenly incorporated.
2. 2.
   Place a grape leaf on a clean surface, shiny side down. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
3. 3.
   Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly to form a neat cylinder. Repeat with the remaining grape leaves and filling.
4. 4.
   Place the stuffed grape leaves in a large pot, seam side down, in a single layer. If needed, stack them in multiple layers, separated by a layer of grape leaves.
5. 5.
   Pour enough water into the pot to cover the grape leaves. Place a heatproof plate on top of the grape leaves to keep them submerged.
6. 6.
   Bring the water to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the rice is cooked and tender.
7. 7.
   Remove the stuffed grape leaves from the pot and let them cool slightly before serving. They can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Grape leaves — If using jarred grape leaves, make sure to rinse them well to remove any excess brine or saltiness.

Tips & Tricks

• To make the rolling process easier, blanch the grape leaves in boiling water for a few seconds before using.
• Serve the stuffed grape leaves with a dollop of Greek yogurt or tzatziki sauce for added creaminess.
• These stuffed grape leaves can be made ahead of time and refrigerated. They taste even better the next day as the flavors meld together.

Serving advice

Serve the Cypriot Stuffed Grape Leaves as an appetizer or a side dish. They pair well with a fresh Greek salad and some warm pita bread.

Presentation advice

Arrange the stuffed grape leaves on a platter, garnished with lemon wedges and a sprinkle of fresh herbs. The vibrant green color of the grape leaves will make for an eye-catching presentation.