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 is gone and the water runs clear.
2. Next, prepare the filling: Pour 1/3 cup of olive oil into a non-stick pan, and when hot, sauté the onion until it starts to turn golden, for about 3-4 minutes. Add the tomato paste and stir it into the bottom of the pan with a wooden spoon to release its aromas. Add the grated tomatoes and let the sauce boil and thicken, about 10 minutes. Add the mint, cinnamon, salt, black pepper, parsley, ½ cup of lemon juice, and the rice.
3. Mix well and add the mixture to the raw ground meat. Mix and form the koupepia. Lay a vine leaf on the palm of your right hand and place one spoonful of the meat 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. Tuck the top edge inwards, sealing the filling well. Then, roll the remaining leaf by bringing the left and right edges inwards and tuck the bottom edge under. If the leaf is large, wrap it around the koupepi.
Repeat the process with the remaining ingredients.
4. Line the bottom of a pot with a few vine leaves and arrange the koupepia on top in rows, side by side. When finished, pour the remaining olive oil and lemon juice into the pot. Add water to almost cover the koupepia. Place a plate upside down over the koupepia and put a cup of water on top. This will help prevent the koupepia from opening during cooking. Place the pot on the heat. When the food comes to a boil, reduce the heat and simmer for about 45-50 minutes or until the rice is tender. Let them cool slightly and serve.
5. P.S. In the years gone by, our grandmothers had many chores and many mouths to feed. So, rolling the koupepia was done quickly and without much finesse. And while they might have looked 'different' in appearance, their deliciousness was unmatched.
