Yemista And Koupepia - Stuffed Vegetables And Vine Leaves Recipe
From louishotels 9 years agoIngredients
Filling
- 300g pork, minced shopping list
- 1 onion, large, finely chopped shopping list
- 4 tsp parsley, finely chipped shopping list
- 3 tsp dry mind shopping list
- 70ml olive oil shopping list
- 400g fresh tomatoes, grated shopping list
- 40g rice shopping list
- 30ml lemon juice shopping list
- Salt and black pepper to taste shopping list
- 1 tsp cinnamon shopping list
For stuffed vegetables
- 250g courgettes shopping list
- 250g tomatoes shopping list
- 4 bell peppers shopping list
- 30 ml lemon juice shopping list
- 300ml chicken stock shopping list
- 1 tbsp tomato paste shopping list
For koupepia
- 24 swiss chard or vine leaves shopping list
- 150ml chicken stock shopping list
How to make it
- Filling: Heat olive oil in a saucepan and sauté onion until soft. Add minced meat and continue frying until brown. Add rice, mint parsley, grated tomatoes, lemon juice, cinnamon and seasoning and stir over heat for 3-5 minutes
- Stuffed Vegetables: Preheat oven to moderate. Clean and de-seed courgettes, bell peppers and tomatoes. Stuff vegetables with filling. Mix tomato paste with lemon juice and chicken stock and pour over stuffed vegetables. Cover and cook in oven for 20-30 minutes.
- Koupepia: Rinse vine leaves in cold water. If you are using Swiss chard immerse in hot water for 1 minute. For fresh vine leaves blanche for 3 minutes. Drain and refresh in cold water. Lay leaves out, shiny side down, on a chopping board and heap a rounded teaspoon of filling in the centre of each leaf. Fold loosely; leaving room for rice to expand to two or three times its volume as it cooks. Place in a heavy saucepan; add chicken stock and simmer for 30 minutes or until cooked. Allow to cool in the pan before serving.
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