Pork Dolmades, Cypriot-Style

Name: Pork Dolmades, Cypriot-Style (Koubebpia)
Yield: Serves 6-8 as a Main
Ingredients: about 50-60 vine leaves; 1 kg coarsely ground pork mince; 200 g pudding rice; salt and freshly ground black pepper; ½ small bunch of mint, chopped; 1 tsp ground cinnamon; 1 lemon; 400 g chopped tomatoes; ½ bunch of parsley, finely chopped; 2 onions, finely chopped; 2-3 tbsp olive oil

Koubebpia

Preparation info

Serves
6-8
as a Main

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

Apart from all the amazing spices in these dolmades, vine leaves are wonderful in themselves – there are many anti-ageing and heart health supplements made from them. Once you have made these, you can try using different fillings.

Ingredients

about 50-60 vine leaves
2-3 tbsp olive oil
2 onions

Main course
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

To prepare the vine leaves: if using fresh ones, blanch them in a bowl of hot water to soften. If using bottled leaves in brine, just rinse them.

Gently heat the olive oil in a saucepan, then add the onions and sweat them, but