- 375 g (12 oz) preserved vine leaves or 60 fresh leaves
- 1 medium onion, finely chopped
- 2 tablespoon oil
- 500 g (1 lb) fine ground lamb
- 250 g (8 oz) finely ground veal
- 1/2 cup rice
- 2 tablespoons finely chopped parsley
- 2 teaspoons finely chopped mint
- fresh ground white pepper
- 1 1/2 teaspoons salt freshly ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 2 cups light stock
- Rinse vine leaves (whether fresh or preserved) in cold water and blanch in boiling water for 3 minutes in 3 or 4 lots.
- Remove to a basin of cold water with slotted spoon, then into a colander to drain.
- Gently fry onion in oil until soft.
- Lightly mix lamb, veal, rice, onion and oil, herbs, salt and pepper until well combined.
- Place a vine leaf, shiny side down, on a work surface.
- Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Snip off stem if necessary.
- Line base of a pan with 6 leaves (use damaged ones) and pack koupepia close together in layers.
- Sprinkle each layer with a little of the lemon juice.
- Cover top of rolls with remaining grape vine leaves.
- Add the butter and stock to pan with any remaining lemon juice.
- Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over a low heat for 1 1/2 hours.
To make sauce
- Melt butter in a small saucepan and stir in flour.
- Cook 2 minutes without browning and stir in stock.
- Stir constantly until sauce thickens and bubbles.
- Beat eggs in a bowl until frothy and beat in 1 tablespoon lemon juice.
- Pour the hot sauce into the eggs gradually, beating constantly.
- Return sauce to pan and stir over a gentle heat for 2 minutes to cook the egg.
- Drain rolls and arrange on serving dish.
Serve sauce in a separate container. May be served cold without sauce. (source mec) Makes 4 dozen rolls. Care must be taken, as the sauce may curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.