Koupepia (Dolmades or Stuffed Vine leaves)

Ingredient

½a kilo of fresh vine leaves
½a kilo of fresh minced beef or pork
½ cup or 90g long grain white rice
½ tablespoon dried mint
1 medium onion finely chopped
1 tin chopped tomato
1 tablespoon tomato puree
½ of lemon juice
Season with salt, pepper, ground cinnamon

Prepare the vine leaves
If you are using fresh vine leaves, wash them then place in a large bowl and pour over boiling water to cover them, leave them till they change colour then remove the water. Allow to cool before using.

Preparing the filling
Fry the onion in a little oil till golden brown, add the tomato and fry till reduced to a sauce and allow cooling.
Put the mince into a bowl and add the rice, dried mint and seasoning.
Add the sauce and lemon juice.
Mix together till everything is evenly distributed.

Filling the Koubepia
1. Take a vine leaf and place with the front of it facing downwards and the inside (lined) facing upwards.
2. Place about a tablespoon of the mixture on the leaf near the stem part of the leaf.
3. Fold the sides of the leaf inwards and the bottom part up, then roll up tightly into a cylindrical shape.
4. Continue to do this until all the mixture has been used up.
5. Place the rolled vine leaves in a large saucepan making sure to pack tightly. It's best to start on the outside edges of the saucepan and work in.
6. Once the koubepia are in the saucepan, cover with a plate (the plate should be big enough to hold them all in place so that they do not escape when boiling.
7. Add water to the saucepan to come up just above the plate.
8. Put saucepan on to boil and once it has started to boil, bring down to simmer. Cook for 20 minutes.
9. Remove from heat and allow cooling for about 10 minutes before serving.
10. Koubepia are eaten cold or hot.