Koupepia Stuffed Vine Leaves Cypriot

Try this Koupepia Stuffed Vine Leaves Cypriot recipe, or contribute your own. "Greek" and "Stuffed" are two of the tags cooks chose for Koupepia Stuffed Vine Leaves Cypriot.

Cuisine: GreekMain Ingredient: Lamb

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Recipe
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Ingredients

Ready in 45 minutes
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Original recipe makes 1 Serving

20 Vine leaves (or

Alternatively, Savoy cabbage

Leaves)

2 ozLong grain rice

1 Onion; chopped

2 tbolive oil

4 ozMinced lean lamb

2 tbTomato puree

2 tbChopped parsley

1/2 Glass/100ml water or light

Vegetable stock

Salt and pepper

4 tbOlive oil and

The juice of 1 lemon - for

Cooking

Koupepia Stuffed Vine Leaves Cypriot Preparation

For packet vine leaves, soak in boiling water for about half an hour, then refresh in cold water for 5 minutes. With fresh vine leaves, plunge them into boiling water for about one minute, then straight into cold water. Snip off the stalk and spread the leaves ready to fill. For the filling: fry onion in the oil until it begins to colour Add the rice and lamb and stirfry for about 3 minutes until the rice has turned transparent and the meat has lost its redness. Add the tomato puree, parsley, seasoning and enough liquid to moisten. Simmer for 5 minutes. Cover and leave to cool. Put a teaspoonful of the Filling into the centre of each vine leaf. Fold the base of the leaf over the filling then fold in the sides. Now roll up just like a cigar. Cover the base of a saucepan, casserole or microwave dish with spare vine leaves. Place the koupepia carefully on top and cover the whole lot with more vine leaves. Pour over the oil and lemon juice and cook gently for about half an hour. Press a saucer down on top of the koupepia if cooking in a saucepan, it will stop them breaking up. TASTES OF CYPRUS http://www.cosmosnet.net Site Maintained By Argiris (Gary) Zias