1. Remove the stems from the grape leaves, rinse them, and blanch them in boiling water for 4 - 5 minutes. Place them in a colander to drain. Rinse the rice well until the starch washes away and the water runs clear.
2. Next, prepare the filling: Pour the olive oil into a non-stick pan and when it heats up, sauté the onion for about 3 - 4 minutes. Add the ground meat and stir until it turns pale, about 10 minutes.
3. Add the chopped tomatoes and tomato paste. Let the mixture simmer for 5 minutes, stirring occasionally.
4. Then, add the vegetable stock cube, cinnamon, salt, pepper, spearmint, parsley, and 1/4 of the lemon juice. Stir the filling, add the granular seasoning and the rice. Stir, turn off the heat, let it cool, and transfer it to a large bowl.
5. Lay a grape leaf with the dull side facing up on a large glass plate. Place 1 spoonful of filling on the back side of the grape leaf (depending on how large the leaves are) near the stem. Roll the leaf once, then tightly fold both ends inwards, right and left. Roll the entire leaf tightly and place it in a large pot. Repeat this process with the remaining grape leaves.
6. Arrange them in the pot, side by side, covering the bottom, and if necessary, make a second and third layer. When finished, add the granular seasoning, the remaining lemon juice, 1/4 cup [of tomato paste/liquid, implied], and add enough water to almost cover the Koupepia. Place the pot on the heat.
7. When the food boils, lower the heat and cook for 45 minutes or until the rice is tender. A secret my mother taught me, so they don't unravel while cooking, is to place a small saucer on top of the Koupepia, with a cup full of water on top of the saucer.
