1. Cut the stems off the grape leaves, rinse them, and immerse them in boiling water for 4-5 minutes.
2. Place them in a colander to drain.
3. Rinse the rice well until the starch is gone and the water runs clear.
Next, prepare the filling:
1. Pour 1/3 cup of olive oil into a non-stick pan, and once heated, sauté the onion until it begins to brown, for about 3-4 minutes. Add the tomato paste and stir it with a wooden spoon at the bottom of the pan to release its aromas. Add the grated tomatoes and let the sauce boil and thicken, for about 10 minutes. Add the mint, cinnamon, salt, black pepper, parsley, ½ cup lemon juice, and the rice.
2. Mix well and add the mixture to the raw minced meat. Mix again and start rolling the koupepia. Lay a grape leaf in the palm of your right hand and place a tablespoon of the filling mixture near the stem. Roll the koupepi by first bringing the leaf from left to right, covering the filling, and then from right to left. Bring the top edge inwards, sealing the filling well. Then, roll the remaining leaf by bringing the left and right sides inwards and tucking the bottom edge downwards. If the leaf is large, wrap it around the koupepi.
3. Repeat with the remaining ingredients. Line the bottom of a pot with a few grape leaves and arrange the koupepia in rows, side by side, on top. Once finished, pour the remaining olive oil and lemon juice into the pot.
4. Add water to almost cover the koupepia. Place a plate upside down over the koupepia and put a cup of water on top of the plate. This will help prevent the koupepia from unraveling during cooking.
5. Place the pot over heat. Once the food boils, reduce the heat and simmer for about 45-50 minutes or until the rice is tender. Let them cool slightly and serve.
