Stuffed Vine Leaves- Koupepia me
Klimatofilla
35-40 large fresh vine leaves 600-650 g minced pork ½ glass rice,
washed and drained 3-4 tablespoons oil ground cinnamon and
pepper dried mint
parsley, finely chopped
1 teaspoon onion,
coarsely grated 1-2 tablespoons lemon juice 1 ½ chicken stock
cubes, dissolved in ½ glass boiling water 1 ½ tablespoons tomato puree
¾ -1 glass ripe tomatoes, grated 1-2 ripe tomatoes, sliced (optional)
4-5 tablespoons oil
Blanch the vine leaves in boiling water for some seconds and drain. To
make the stuffing, combine the minced meat, rice pepper, cinnamon,
mint, parsley, onion, lemon juice, the chicken stock, tomato puree,
grated tomatoes and 3-4 tablespoons oil. To shape rolls, lay the leaves
with the smooth side down on work surface. Divide the meat mixture
between the leaves and roll up, folding stem and sides over stuffing and
squeezing lightly to keep it in. If desired, place 1-2 sliced tomatoes on
the base of a medium pan and then arrange the stuffed vine leaves close
together in rows on top. Pour over the oil and ½ glass of water. Place a
plate on top of the stuffed vine leaves to press them. Cover and simmer
for about 40 minutes. While cooking keep an eye on the water level and
add some whenever needed. When you are ready to serve, overturn
them on a platter so that the sliced tomatoes, which were placed on the
base of the pan, turn out on top.