Koupepia (grape leaves stuffed with minced meat and rice)

Ingredients

500 gr preserved vine leaves or 80 fresh leaves
1 large onion, finely chopped
4 tablespoon olive oil
500 g finely ground pork
300 g finely ground veal
3/4 cup rice
4 tablespoons finely chopped parsley
2 teaspoons finely chopped mint
salt to taste
2 teaspoons ground black pepper
2 teaspoons cinnamon
3 tablespoons lemon juice
3 cups light chicken stock
1 cup tomato juice


Preparation Method

1. Rinse vine leaves (whether fresh or preserved) in cold water and put them in boiling water for 1-2 minutes in 4 or 5 lots. 
2. Remove to a bowl of cold water with a spoon, then into a colander to drain. 
3. Gently fry the onion in oil until soft and then mix pork and veal until become lightly brown. 
4. Then put salt, pepper, cinnamon the tomato juice until well combined. 
5. Six minutes later put the chopped mint and the chopped parsley. 
6. Place a vine leaf, shiny side down, on a work surface and cut any remaining stem.
7. Place about a tablespoon of the mixture near the stem end, fold end, and sides overstuffing, and roll firmly. 
8. Line base of a pan with one layer of leaves (use damaged ones) and pack koupepia close together in layers. 
9. Cover top of rolls with remaining grapevine leaves. 
10. Add the lemon and chicken stock to the pan. 
11. Cover koupepia with a plate and then cover the pan with a lid. 
12. Place over medium heat. Bring to a slow simmer, until there is no more stock left in the pan.

This is a part of meze as well, but when it’s cooked at home you can serve it with Greek salad or roasted meat.

In Cyprus, it is also a traditional food for weddings.