Cyprus Traditional Cuisine

60 large vine leaves minced meat pork or lamb 200 ml olive oil tomato paste, dissolved in 200 gr. water 100 gr. rice glossy 250 gr. chopped onions 1 bunch chopped parsley leaves 1/2 bunch chopped fresh mint leaves Juice from 2 lemons 200 gr. canned tomatoes, crushed salt, white pepper

Wash the fresh vine leaves well and put them in boiling water for 2 minutes. In a saucepan sauté in 50 ml of oil the chopped onions, over low heat for 3 to 4 minutes or until tender. Add minced meat and sauté until slightly cook. Pull the pan from the heat and add the other materials - rice, diluted tomato paste, parsley, mint, lemon juice, salt, pepper and remaining olive oil and mix well. Open the vine leaves one by one, put 1 teaspoon of the mixture filling the base of each leaf and cover the sides of the sheet are left and right. Then fold over the filling and the other side of the sheet alternately continuing. Wrap the same way all tight. Place them in a deep pan. Add the rest tomato puree and water just enough to cover them. Place a plate over the koupepia not to dissolve and cook over low heat for about ½ hours.