Learn to make this Greek classic with Maria Elia.

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

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

Meet The Chef