• --- 40-50 fresh, tender fig leaves (also known as mulberry leaves)
• --- ½ kg minced pork, well-drained
• --- 1/3 cup olive oil
• --- 1 medium onion, finely chopped
• --- 1 cup grated tomato
• --- 1 vegetable stock cube
• --- 1/3 teaspoon black pepper
• --- 1 teaspoon salt
• --- ½ teaspoon cinnamon
• --- 1 tablespoon dried mint
• --- 2/3 cup finely chopped parsley
• --- 1/3 cup fresh lemon juice
• --- 3/4 cup Carolina rice
• --- 2 ½ cups hot water
METHOD
1. In a pan, add the olive oil and when hot, add the onion and minced pork. Cook until the minced pork is sautéed and turns white, about 10 minutes. Add the grated tomato, stock, pepper, salt, cinnamon, mint, and parsley, then stir.
2. Pour in the lemon juice, stir, and turn off the heat. Add the rice and stir. Bring plenty of water to a rolling boil. Add the fig leaves, from which you have removed the stems.
3. Boil for 2-3 minutes until they soften. Remove to a colander and rinse with cold tap water to prevent them from softening further. Roll the koupepia (stuffed leaves), and if a leaf is large, trim a little from the tip. Place slices of tomato or potato and fig leaves at the bottom of the pot.
4. Arrange the koupepia on top in rows. It's best to alternate the direction of the koupepia in each row so they are easier to remove when serving. Cover with leaves and, if desired, add 2-3 tablespoons of olive oil. Place a plate on top and a weight (a cup filled with water).
5. Pour in the hot water to cover the koupepia, and if desired, dissolve 1 vegetable stock cube in it. Cook over medium heat until the water is absorbed and the koupepia are cooked, for about 45-50 minutes. Remove the weight and let the koupepia cool.
