STUFFED VINE LEAVES—KOUPEPIA
Vine leaves 35-40 large vine leaves
Minced meat 600gr
1/2 glass Rice
3—4 tablespoon olive oil
1 tablespoon Tomato paste
2 glasses ripe tomato pure
Juice of 1 lemon
1/2 glass water
For fresh leaves put them in boiling water for seconds and dry.
Combine the pork, rice, olive oil, onion, lemon juice, chicken stock, tomato pure, grated tomatoes and spices in a large bowl.
Lay a leaf with the vein side up on a plate. Shape the stuffing into small cylinders at the bottom of the leaf, fold of the sides of the leaf over the stuffing and roll until the stuffing is wraped.
Lay sliced potatoes at the bottom of a pot to prevent sticking.
Arrange the stuffed vine leaves in rows on top.
Pour olive oil and ater over them.
Place a plate on top to press them down.cover and simmer for about 40min. No evidence of liquits.
Served with Tzatziki.