I first tried stuffed grape leaves in college and I was not a fan. Cold, stuffed with bland rice filling and possessing a completely unappealing squishiness, they were something I just couldn't get into it. True, they were store-bought and my friend adored them, but I was turned off. I tried them once or twice more after that, but each successive experience was the same as the first. I was turned off; in my mind, for good.Then Seth and I went to Cyprus this past August and I became obsessed with sampling every meze dish I came across, including, wouldn't you know, stuffed grape leaves. I was actually excited to try them because one, they were fresh and seemed a bit more authentic coming from Kakopetria as opposed to some grocery store in Virginia; and two, I know tastes change and am always willing to test mine.
Turns out that willingness is a good thing (duh, why else would I post this recipe?) but I have to give credit to the food: koupepia (little cigars) in Cyprus are stuffed with meat - not squishy, overcooked rice! - seasoned lightly with herbs, and ours were served simmered in a simple tomato sauce. There was no hint of the bland mush I was familiar with; these things were good.
