Difference between revisions of "Koupepia (recipe)"

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

Latest revision as of 17:54, 7 September 2004

Ingredients

  • 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
  • salt
  • fresh ground white pepper
  • 1 1/2 teaspoons salt freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon butter
  • 2 cups light stock
  • Sauce:

Method

  1. Rinse vine leaves (whether fresh or preserved) in cold water and blanch in boiling water for 3 minutes in 3 or 4 lots.
  2. Remove to a basin of cold water with slotted spoon, then into a colander to drain.
  3. Gently fry onion in oil until soft.
  4. Lightly mix lamb, veal, rice, onion and oil, herbs, salt and pepper until well combined.
  5. Place a vine leaf, shiny side down, on a work surface.
  6. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll firmly. Snip off stem if necessary.
  7. Line base of a pan with 6 leaves (use damaged ones) and pack koupepia close together in layers.
  8. Sprinkle each layer with a little of the lemon juice.
  9. Cover top of rolls with remaining grape vine leaves.
  10. Add the butter and stock to pan with any remaining lemon juice.
  11. 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

  1. Melt butter in a small saucepan and stir in flour.
  2. Cook 2 minutes without browning and stir in stock.
  3. Stir constantly until sauce thickens and bubbles.
  4. Beat eggs in a bowl until frothy and beat in 1 tablespoon lemon juice.
  5. Pour the hot sauce into the eggs gradually, beating constantly.
  6. Return sauce to pan and stir over a gentle heat for 2 minutes to cook the egg.
  7. 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.