Ingredients:

• 500g minced lamb or chicken
• 2 cups uncooked rice (preferably short-grain)
• 1 large onion, finely chopped
• 2-3 ripe tomatoes, grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and pepper to taste
• 1 jar (approx. 200g) grape leaves, drained and rinsed
• 1/4 cup olive oil
• Juice of 2 lemons
• Water, as needed

Instructions:

1. Prepare the Filling:
   • In a large mixing bowl, combine the minced lamb or chicken, uncooked rice, chopped onion, grated tomatoes, parsley, mint, dill, ground cumin, cinnamon, allspice, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. Stuff the Grape Leaves:
   • Take one grape leaf, shiny side down, and place a tablespoon of the filling in the center near the stem end. Fold the sides of the leaf over the filling and roll it up tightly, like a cigar. Repeat with the remaining leaves and filling.
3. Cook the Koupepia:
   • In a large pot, arrange some grape leaves on the bottom to prevent sticking. Place the stuffed grape leaves seam side down in the pot, packing them tightly in layers.
   • Drizzle olive oil and lemon juice over the stuffed leaves.
   • Add enough water to the pot to just cover the koupepia. Place a plate on top to keep them from unraveling during cooking.
   • Cover the pot with a lid and bring to a gentle simmer over low heat. Cook for about 40-50 minutes, or until the rice and meat are cooked and the leaves are tender.
4. Serve:
   • Once cooked, remove the koupepia from the pot and let them cool slightly. Serve warm or at room temperature, with extra lemon wedges on the side if desired.