Koupepia (Cypriot Stuffed Vine Leaves)

Ingredients

• 40-50 preserved vine leaves (from a jar), rinsed of brine
• 500g (1 lb) minced pork, or a mix of pork and beef
• 1 cup (200g) short-grain rice, uncooked
• 2 onions, very finely chopped
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp dried mint
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• Small bunch fresh parsley, finely chopped
• Juice of 2 lemons, divided
• Salt and black pepper
• 2 cups water or light stock
• Thick sheep's or Greek yogurt, to serve

Before you cook

• Drain the jarred vine leaves and rinse them well under cold water to wash off the brine
• Bring a pot of water to the boil and blanch the vine leaves in batches for about 2 minutes, then drain and let cool
• In a large bowl, combine the raw mince, uncooked rice, finely chopped onion, parsley, dried mint, cinnamon, allspice, 1 tablespoon of the olive oil, half the lemon juice, salt and pepper, and mix by hand until even
• Lay a vine leaf shiny-side down on the counter and trim off any thick stem
• Spoon about a tablespoon of filling near the stem end of the leaf
• Fold the two sides of the leaf in over the filling, then roll it away from you into a snug little cigar shape, leaving a little room for the rice to expand
• Repeat with the remaining leaves and filling

Steps

1. Line the base of a wide, heavy pot with a few spare or torn vine leaves so the rolls don't catch
2. Pack the rolls into the pot in tight, snug rows, seam-side down, so they can't unravel
3. Mix the remaining olive oil and tomato paste with a splash of water and drizzle it over the top of the rolls
4. Place an upturned heatproof plate directly on top of the rolls to hold them in place
5. Pour in the water or stock until it just covers the plate
6. Bring the pot to a boil, then turn the heat down low and cover with a lid
7. Simmer gently for 40 minutes, until the rice is tender and most of the liquid is absorbed
8. Turn off the heat and let the koupepia rest in the pot for 10 minutes before lifting off the plate
9. Squeeze over the remaining lemon juice
10. Serve warm or at room temperature with a generous spoonful of thick yogurt on the side