Koupepia (Cypriot Stuffed Vine Leaves)

• • --- 200g (40-50) vine leaves
• • --- 1 kg minced pork
• • --- 1 cup (215g) short-grain rice
• • --- 1/3 cup (80ml) olive oil
• • --- 1 cup (130g) onion, finely chopped
• • --- 1 tablespoon (30g) tomato paste
• • --- 2 cups (450g) ripe, fresh tomatoes, grated
• • --- 1 heaped teaspoon (2g) cinnamon
• • --- 1 heaped teaspoon (12g) cooking salt
• • --- ½ teaspoon (1g) black pepper
• • --- 1 tablespoon (2g) dried mint
• • --- 1/3 cup (85ml) lemon juice
• • --- 1 cup (50ml) parsley, finely chopped

For Braising

• • --- 2 tablespoons (18ml) olive oil
• • --- 1/3 cup (85ml) lemon juice
• • --- 2 ½ cups hot water

1. 1. Trim the stems from the vine leaves, rinse them, place them in hot water, and boil for 3-4 minutes. Drain them in a colander. Next, prepare the minced meat filling: Pour the olive oil into a non-stick pot, and once heated, sauté the onion. Add the minced meat and stir until it turns white and is cooked through.
2. 2. Add the tomato paste and stir it at the bottom of the pot to release its aromas. Add the grated tomatoes and simmer for 4-5 minutes until the sauce thickens. Add the cinnamon, salt, pepper, mint, and lemon juice. Stir the filling, then add the rice and parsley. Mix well and let the filling cool down. Lay a vine leaf with its dull side facing up on a large glass plate. Place 1 tablespoon of filling on the back side of the vine leaf, near where the stem was.
3. 3. Fold the leaf once, then tightly fold the two sides inwards. Tightly roll up the entire leaf. Repeat the same process with the remaining vine leaves. Place some vine leaves on the bottom of a pot and arrange the rolled vine leaves (koupepia) in layers. Pour in the olive oil, lemon juice, and water. Place more vine leaves on top and cover with a plate. This will help prevent the koupepia from unrolling. Once the water boils, reduce the heat and simmer for 30-40 minutes, or until the koupepia have absorbed all the water. Serve with fresh lemon.