Cypriot Koupepia (Stuffed Vine Leaves)

Ingredients

• 40 grape vine leaves (fresh blanched or jarred, rinsed)
• 500g ground pork or lamb
• 1 cup short-grain rice
• 1 onion, finely chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp olive oil
• Juice of 1 lemon, plus more for serving
• 2 cups water or stock
• Salt and pepper to taste

Instructions

1. 1If using jarred vine leaves, rinse well to remove excess brine; if fresh, blanch briefly in boiling water until pliable.
2. 2In a bowl, mix the ground meat, rice, chopped onion, mint, parsley, half the olive oil, salt, and pepper.
3. 3Lay a vine leaf flat, vein-side up, and place a small spoonful of filling near the stem end.
4. 4Fold in the sides and roll tightly into a small cigar shape, repeating with the remaining leaves and filling.
5. 5Line the bottom of a wide pot with a few spare leaves, then arrange the rolls snugly in tight layers.
6. 6Drizzle with the remaining olive oil and lemon juice, then add water or stock to just cover the rolls.
7. 7Place a small plate on top to weigh the rolls down, cover the pot, and simmer gently for 45-60 minutes until the rice is tender.
8. 8Serve warm or at room temperature with extra lemon wedges and a dollop of yogurt.

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