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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**
 
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** 2 eggs
teaspoons salt freshly ground black pepper
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** 1-2 tablespoons lemon juice
 
 
2 tablespoons lemon juice
 
 
 
1 tablespoon butter
 
 
 
2 cups light stock
 
 
 
Sauce:
 
 
 
2 tablespoons butter
 
 
 
2 tablespoons flour
 
 
 
 
 
 
 
2 eggs
 
 
 
1-2 tablespoons lemon juice
 
 
   
 
   
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 hours.
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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. 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 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. 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.
 
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.

Revision as of 00:45, 25 July 2003