• For this recipe, fresh tender vine leaves should be the best to use, but in the worst case if you can’t get your hands on fresh leaves you can buy some at your local supermarket in a jar ready to go.
• For the purpose of making the recipe the way it should be, we will use fresh leaves.

Ingredients:

• 30-40 Fresh tender vine leaves
• 1/4 kg pork minced meat
• 1/4 kg beef minced meat
• 1/4 cup of olive oil
• 2 cups of finely chopped ripped peeled tomatoes
• 2 cups of meet broth
• 1/4 cup of rice
• 3 tbsp of lemon juice
• 2 tbsp of finely chopped parsley
• 2 tbsp of finely chopped onions
• 1 tsp of dry mint
• Salt and pepper to taste

Method:

• In a large enough bowl mix all your ingredients minced meats, tomatoes, parsley, onions, mint, lemon juice, salt, pepper and rice, knead well and let it rest for about 15 minutes.
• While waiting for your mixture, wash the leaves very well and boil in salted water for about 5 minutes to tenderize them.
• If you are using vine leaves from the jar, wash and place in hot water.
• In a frying pan heat the olive oil and fry lightly your stuffing mix.
• Now you are ready to stuff your koupepia.
• In a casserole, cover the bottom with one layer of leaves.
• One leaf at a time, place in the center near the steam, 1-1 1/2 tsp of your mixture.
• Bring over the stuffing the steam end of the leaf, fold the left and right site of the leaf inwards and roll it firmly in a tubular shape.
• As you are making them, place them in the casserole in rows.
• After all your koupepia are in the casserole, place another layer of leaves over them.
• Place a plate upside down over the koupepia and pour the meat broth, enough to cover the plate and simmer for about an hour or until the broth is all absorbed.
• Koupepia can be served hot as the main dish with some other side dish, as a side dish or they can be served as an appetizer.