Koupepia (Stuffed Vine Leaves) with Minced Meat

• • 250g (50 - 60) vine leaves (grape leaves)
• • 1 kg pork mince
• • ⅔ cup (160g) short-grain rice (glacé)
• • ⅓ cup (85ml) olive oil
• • 1 cup (140g) finely chopped dry onion
• • 1 can (400g) chopped tomatoes
• • 1 cup concentrated tomato juice
• • 1 vegetable stock cube
• • 1 ½ teaspoons (6g) ground cinnamon
• • 1 ½ teaspoons (12g) salt
• • ½ teaspoon black pepper
• • 2 tablespoons (3g) dried spearmint
• • 1 cup (50g) freshly chopped parsley
• • ⅓ cup (85ml) fresh lemon juice
• • 1 teaspoon (5g) powdered stock/bouillon

For Cooking

• • 1 teaspoon (5g) powdered stock/bouillon
• • 1 ½ cups (375ml) water
• • ¼ cup (65ml) lemon juice

1. 1. Remove the stems from 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. 2. Next, prepare the filling: Pour the olive oil into a non-stick pan and when hot, sauté the onion for about 3 - 4 minutes. Add the minced meat and stir until it turns pale, about 10 minutes. Add the chopped tomatoes and tomato juice. Let the mixture simmer for 5 minutes, stirring occasionally.
3. 3. Then, add the vegetable stock cube, cinnamon, salt, pepper, spearmint, parsley, and 1/4 of the lemon juice. Stir the filling, add the powdered stock and the rice. Stir, turn off the heat, and let the filling cool down before transferring it to a large bowl.
4. 4. Lay a vine leaf with the dull side facing up on a large glass plate. Place 1 tablespoon of filling on the back side of the leaf (depending on the size of the leaves) 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 vine leaves. Arrange them in the pot, side by side, covering the base, and if necessary, make a second and third layer. When finished, add the powdered stock, the remaining lemon juice, ¼ cup of water, and add enough water to almost cover the koupepia. Place the pot on the heat.
5. 5. 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 open up during cooking, is to place a small saucer on top of the koupepia, resting a cup full of water on it.