Koupepia
Learn to make this Greek classic with Maria Elia.
- Ingredients
- Recipe
- 50-60 fresh or brined vine leaves Good
- glug olive oil
- 2 onions, finely chopped
- 500g minced pork or veal
- 2 tablespoons tomato puree
- 5 ripe tomatoes
- 200g medium grain rice
- ½ teaspoon ground cinnamon
- 1 ½ tablespoons dried mint
- ½ bunch flat-leaf parsley, finely chopped
- Juice of 2 lemons
- Make the Koupepia
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Place brined leaves in a bowl of cold water to soak for a few minutes, drain, then pat dry before blanching for a minute.
Make the stuffing: fry off your mirepoix and protein before adding uncooked rice and herbs to cool.
Line the base of a heavy large saucepan with smaller of broken vine leaves.
Roll leaves into a cigar shape around a teaspoon of filling (don’t roll too tight).
Arrange one layer in a circular layout to fill the pan
Weigh down with a pan, cover with water and simmer for 30-40 mins
Rest for 15 mins to absorb final juices
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