Koupepia: Cypriot stuffed vine leaves

Method

1. 1

   Frying the onion

   Soften the finely chopped onion in oil over a low heat.

   5 min
2. 2

   Meat and tomato

   Fry the minced meat with the onion, then add the finely chopped tomato and cook slowly until combined.

   10 min
3. 3

   Filling

   Take the mixture off the heat and stir in the rinsed rice, lemon juice, parsley, mint, salt and pepper.

   2 min
4. 4

   Blanching the leaves

   Blanch the vine leaves briefly in hot water, then drain them.

   3 min
5. 5

   Rolling

   Place a spoonful of filling on each leaf, fold in the sides and roll up tightly.

   15 min
6. 6

   Cooking

   Arrange the rolls in a deep pan and pour over the tomato juice, the oil and enough water to cover. Cover with an inverted plate and simmer over a low heat for 15 to 30 minutes, until the rice is tender.

   25 min
7. 7

   Serving

   Serve warm with lemon and yoghurt, or eat cold.

   1 min