Cyprus-Forum.com

[CBBB]

Actually, Sousouko is just crying out to be battered and fried!

I thought of you as a health freak Fried? Should taste nice charcoal-grilled. ( that is the dolmades stuffing)

Deniz, do you know what "Sousouko" is?

Who's "Sousouko" are you talking about?

[kurupetos]

[denizaksulu]

Actually, Sousouko is just crying out to be battered and fried!

I thought of you as a health freak Fried? Should taste nice charcoal-grilled. ( that is the dolmades stuffing)

Yalanci dolma! A traditional Greek recipe stolen by Turks.

You can keep your yalantzi dolmades, while your at it why dont you find a Greek name for it. I prefer the genuine stuff

[kurupetos]

Actually, Sousouko is just crying out to be battered and fried!

I thought of you as a health freak Fried? Should taste nice charcoal-grilled. ( that is the dolmades stuffing)

Yalanci dolma! A traditional Greek recipe stolen by Turks.

You can keep your yalantzi dolmades, while your at it why dont you find a Greek name for it. I prefer the genuine stuff

They sell it in cans in N. Europe & N. America.
I agree with you, it's awful! Especially the turkish variety!

[denizaksulu]

Actually, Sousouko is just crying out to be battered and fried!

I thought of you as a health freak Fried? Should taste nice charcoal-grilled. ( that is the dolmades stuffing)

Yalanci dolma! A traditional Greek recipe stolen by Turks.

You can keep your yalantzi dolmades, while your at it why dont you find a Greek name for it. I prefer the genuine stuff

They sell it in cans in N. Europe & N. America.
I agree with you, it's awful! Especially the turkish variety!

I pity you, having to eat the canned stuff.

[kurupetos]

I don't! I only eat dolma/gubebia when in Cy.

[denizaksulu]

I don't! I only eat dolma/gubebia when in Cy.

You said it was awful, so you must have had it at least once. I thought you photographed the tin from your larder

Good night

[kurupetos]

I don't! I only eat dolma/gubebia when in Cy.

You said it was awful, so you must have had it at least once. I thought you photographed the tin from your larder

Good night

Goodnight!

[SKI-preo]

Koupepia recipe

Koupepia can be served as an appetizer or to accompany a meal.

Ingredients

2 onion, chopped
1 clove of garlic
200 g pork mince
200 g lamb or beef mince
125 mL red wine
1 cup rice
juice of 1 lemon
½ onion, chopped
¼ cup chopped parsley
¼ cup chopped mint
1 tomato, chopped
a generous splash of olive oil
ground pepper and salt
375 g vine leaves* (reserve approx. 4-6 leaves to line the tin and another 4-5 for the top. You can use damaged ones. They stop the koupepia from burning, and help retain the moisture.)
125 mL hot water
Olive oil


Method

Fry onion & garlic until translucent in olive oil and add mince. Cook meat thoroughly.

Add red wine to taste.

Stir rice through meat and onion mixture and add lemon juice to prevent rice from becoming gluggy. Cook for about 30 seconds and remove from heat. (The rice stays uncooked at this stage.)

In a bowl put the additional onion, parsley, mint, tomato, pepper and salt.

Add the mince mixture and mix thoroughly.

To shape a koupepia, place a vine leaf, shiny side down, on the work surface. Snip off stem if necessary. Put approximately a tablespoon of meat mixture near stem end, then fold in the end and sides over the stuffing and roll firmly. Continue until all the mixture is used.

Line the base of a heavy pan with leaves and pack the koupepia close together in layers. Add another layer of leaves on top.

Pour in hot water and then drizzle olive oil over the top.

Invert a heavy plate on top to keep rolls in shape during cooking.

Cover pan with lid and put on a medium heat. Reduce to a slow simmer and cook gently over low heat for 30 minutes. Try a koupepia to test if the rice is cooked – this may take another 10 minutes or so. Add a little extra water to the pan if needed to retain moisture.

[SSBubbles]

Yuk! Yuk! Yuk! Your arteries must be clogged to the hilt!

Yes, best as an occasional treat, unless you're Scottish when, by the way, it's usually accompanied by several cans of Tennant's Extra-Special Brew (available in all good corner-shops on heavily discounted special offer).
Bill MacC

No Iron Bru?