Koupepia (Stuffed Grape Leaves) and Stuffed Vegetables

• Grape leaves (vine leaves)
• Zucchini
• Olive oil
• 3 cups water

For the Filling

• ½ kg lean pork mince
• 1 cup short-grain rice
• 3 onions, finely chopped
• 1 cup finely chopped parsley
• 1 can (400g) chopped tomatoes
• 1 package (70g) tomato paste
• 2 vegetable stock cubes
• 1 teaspoon salt
• ½ teaspoon black pepper

1. In a bowl, mix all the ingredients for the filling. Add a little olive oil to the bottom of the steamer pot to prevent the food from sticking during cooking.
2. First, stuff the zucchini with the filling mixture and place them upright in the pot. Then, arrange the koupepia in even layers on top of the zucchini. Drizzle with 1 small cup of olive oil.
3. In a separate container, dissolve the tomato paste and stock cubes in 2 glasses of hot water, stirring well until combined. Pour this mixture over the food and cover the surface with grape leaves.
4. Cook in the steamer pot for about 15 minutes. Then, remove the lid and continue cooking until the sauce thickens.
5. During the final cooking stage, gently shake the pot in circular motions by the handles to prevent the food from sticking.