Koupepia

Koupepia

Cypriot stuffed vine leaves, makes ~50, serves 6-8

Ingredients

Makes ~50

vine leaves        250g
minced pork        1000g
short-grain rice   160g
olive oil          80g
onion              140g
grated tomatoes    500g
tomato paste       35g
fresh parsley      50g
fresh lemon juice  130g
water              375g
ground cinnamon    6g
dried spearmint    3g
caster sugar       5g
salt               12g
black pepper       2g

Let the filling cool completely before rolling or the vine leaves will tear.
The filling should taste almost too salty on its own. The rice absorbs it during cooking.

Recipe

1. If using fresh vine leaves, blanch in boiling water for 4-5 minutes until pliable. If using jarred leaves, soak in cold water for 20 minutes. Drain well.

2. Heat the olive oil in a wide pan. Add the finely chopped onion and cook for 3-4 minutes. Add the mince and cook until no longer pink, about 10 minutes.

3. Stir in the tomato paste and cook for 2 minutes. Add the grated tomatoes and sugar. Simmer for 10 minutes.

4. Add the cinnamon, salt, pepper, spearmint, parsley and a quarter of the lemon juice. Mix in the rice. Leave to cool completely.

5. Lay a vine leaf smooth-side down. Place a heaped teaspoon of filling near the stalk end. Fold the left side over, then the right, then roll away from you into a tight cigar. Not too tight as the rice will expand.

6. Line a heavy pot with a few flat vine leaves. Arrange the koupepia in tight layers on top.

7. Mix the remaining lemon juice with the water and pour over until just below the top layer. Drizzle with olive oil. Place a plate directly on top to hold them in place.

8. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes. Rest for 15-30 minutes before serving.