👨‍🍳 조리법

1. 1

   If using jarred vine leaves, rinse them thoroughly under cold water to remove excess salt. If using fresh, blanch them briefly in boiling water.

2. 2

   In a bowl, combine the ground lamb, rinsed rice, chopped onions, parsley, mint, tomato paste, 30ml olive oil, salt, and pepper. Mix well.

3. 3

   To stuff the vine leaves: Place a vine leaf shiny side down. Spoon about 1-2 tablespoons of the filling onto the stem end. Fold in the sides and roll up tightly, like a small cigar.

4. 4

   Arrange the stuffed vine leaves snugly in a single layer in a heavy-bottomed pot, seam-side down. You can also place a plate on top to keep them from unrolling during cooking.

5. 5

   In a small bowl, whisk together the water, remaining olive oil, lemon juice, salt, and pepper. Pour this liquid over the koupepia.

6. 6

   Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour to 1 hour 30 minutes, or until the rice is cooked and the leaves are tender.

7. 7

   Let the koupepia rest for 10-15 minutes before serving. They can be served warm or at room temperature.