Koupepia (Stuffed Vine Leaves)

Name: Koupepia (Stuffed Vine Leaves)
Cuisine: Greek
Ingredients: 250g (50 - 60) vine leaves (grape leaves); 1 kilo ground pork; ⅔ cup (160g) short-grain rice (glacé); ⅓ cup (85ml) olive oil; 1 cup (140g) dry onion, finely chopped; 1 heaping tablespoon (35g) tomato paste; 2 cups (500g) fresh ripe tomatoes, grated; 1 teaspoon (5g) sugar; 1 ½ teaspoons (6g) ground cinnamon; 1 ½ teaspoons (12g) salt; ½ teaspoon black pepper; 2 tablespoons (3g) dried spearmint; 1 cup (50g) fresh parsley, finely chopped; ½ cup (125ml) fresh lemon juice; 1 ½ cups (375ml) water

1982, Kofinou. I am about six years old, sitting in the kitchen of our restaurant with my mother. We are rolling Koupepia (stuffed vine leaves), I watch her movements and follow them faithfully. I wait for her to fry the minced meat so I can taste it. It is always delicious, lemony, and the rice crunches in my mouth. My mother tells me that one day I too will make Koupepia as beautiful as hers. The truth is that since then, I must have rolled tens of thousands of Koupepia. Imagine that just for my wedding, we made 4000 Koupepia. I don't know, however, if I have managed to surpass my mother's authentic recipe, which I share with you today. It remains the best and undoubtedly holds thousands of beautiful memories for me…

INGREDIENTS

• 250g (50 - 60) vine leaves (grape leaves)
• 1 kilo ground pork
• ⅔ cup (160g) short-grain rice (glacé)
• ⅓ cup (85ml) olive oil
• 1 cup (140g) dry onion, finely chopped
• 1 heaping tablespoon (35g) tomato paste
• 2 cups (500g) fresh ripe tomatoes, grated
• 1 teaspoon (5g) sugar
• 1 ½ teaspoons (6g) ground cinnamon
• 1 ½ teaspoons (12g) salt
• ½ teaspoon black pepper
• 2 tablespoons (3g) dried spearmint
• 1 cup (50g) fresh parsley, finely chopped
• ½ cup (125ml) fresh lemon juice
• 1 ½ cups (375ml) water

METHOD

1. Cut the stems off the vine 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 minced meat and stir until it turns pale, about 10 minutes. Add the tomato paste and stir it into the bottom of the pan with a wooden spoon to release its aromas. Pour in the grated tomatoes and the sugar to reduce the acidity of the tomato. Let the mixture simmer for 10 minutes, stirring occasionally.
3. Then, add the cinnamon, salt, pepper, spearmint, parsley, and 1/4 of the lemon juice. Stir the filling, add the rice, and turn off the heat. Let it cool and transfer it to a large bowl.
4. Lay a vine leaf with its dull side facing up on a large glass plate. Place 1 spoonful of filling on the back side of the vine leaf (depending on how large the leaves are) near the stem. Roll the leaf once, then tightly fold both ends, right and left, inwards. Roll the entire leaf tightly and place it in a large pot. Repeat the same process with the remaining vine leaves.
5. Arrange them in the pot, side by side, covering the base, and if necessary, make a second and third layer. When finished, pour the remaining lemon juice (1/4 cup) into the pot. Add the water until it almost covers the Koupepia and place the pot on the heat. When the food comes to a boil, reduce the heat and cook for 45 minutes or until the rice is tender. A secret my mother taught me, so they don't unravel during cooking, is to place a small dessert plate on top of the Koupepia, weighting it down with a cup full of water.