👨‍🍳 Инструкции

1. 1

   Prepare the vine leaves: If using fresh leaves, wash them and blanch in boiling water for 5 minutes, then rinse with cold water and drain. If using jarred brined leaves, wash, rinse, and drain them thoroughly to remove excess salt.

   💡 Профессиональные советы: Blanching makes the leaves pliable and easier to roll.
2. 2

   Prepare the filling: Heat half of the olive oil in a skillet over medium heat. Sauté the finely chopped onions until translucent. Add the ground pork and cook, stirring and breaking up lumps, until it turns white.

3. 3

   Add half of the pureed tomatoes (or tomato juice/water mixture) and half of the lemon juice to the skillet. Cook for about 5 minutes, stirring occasionally.

4. 4

   In a large bowl, combine the cooked meat mixture with the remaining pureed tomatoes, remaining lemon juice, chopped parsley, dried mint, salt, pepper, and cinnamon. Stir in the uncooked rice.

   💡 Профессиональные советы: Ensure all ingredients are well combined.
5. 5

   Assemble the Koupepia: Lay a vine leaf flat on a plate with the vein side facing up. Remove the stem. Place about a tablespoon of the filling near the stem end. Fold the left and right sides of the leaf over the filling, then roll it up tightly from the stem end to create a neat parcel.

   💡 Профессиональные советы: Don't overfill, as the rice will expand during cooking. Aim for a firm but not overly tight roll.
6. 6

   Arrange the rolled Koupepia seam-side down in a wide pot or Dutch oven, packing them snugly in layers. You can line the bottom of the pot with a few extra vine leaves to prevent sticking.

   💡 Профессиональные советы: Packing them tightly helps them maintain their shape during cooking.
7. 7

   Pour the remaining olive oil and the 1.5 cups of water over the Koupepia. Place a heatproof plate (slightly smaller than the pot's diameter) on top of the Koupepia to keep them submerged and in place.

   💡 Профессиональные советы: The plate prevents the Koupepia from unraveling.
8. 8

   Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the rice is fully cooked and the leaves are tender.

   💡 Профессиональные советы: Check for doneness by carefully removing a Koupepia and tasting the filling.
9. 9

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

   💡 Профессиональные советы: Serving with a dollop of Greek yogurt is traditional.