30 fresh grape vine leaves
1/2 lb. ground pork
1/2 lb. ground beef
2 tbsp. finely cut parsley
2 tbsp. finely cut onion
1 tsp. dry mint
1/4 c. of rice
2 c. peeled chopped tomatoes
Salt and pepper
3 tbsp. lemon juice
2 tbsp. olive oil
2 c. hot meat broth or water

Wash the vine leaves, boil in salted water for 5 minutes and drain. In a saucepan heat the olive oil, fry half of the tomatoes until soft and remove from heat. Mix rest of tomatoes with the stuffing ingredients, knead well and let rest for 15 minutes.

Take a teaspoonful of stuffing, place it on the vine leaf, fold the two edges and then roll it firmly into a tubular shape. Arrange rolls or "koypepia" in rows in the saucepan on the fried tomatoes and on top place a heavy soup plate. Pour enough hot water or broth to cover the plate and simmer "koypepia" for one hour until juice is absorbed. Serve hot or cold with fresh vegetables.