• 500g pork minced meat
  • 250g Uruguayan long grain carolina rice
  • vine leaves
  • 1 onion
  • 2 spoons of tomatoe paste
  • 2 vegetables cubes
  • 70g olive oil
  • water
  • salt
  • sugar
  • black pepper
  • cinnamon powder
  • dry srearmind leaves
  • dry parsley
  • lemon


  • Wash well all the ingredients.

For the stuffing:

  • Chot the onion into slices and fry in olive oil until its get a light gold color.
  • Add the pork minced meat the rice, the tomatoe paste some water the vegetable cube a pinch of salt pepper, sugar and cinnamon. Stir all ingedients well.
  • Rub well the spearmint leaves and add it to the mixture also add a pinch of dry parsley.
  • Preheated the oven in to 170o C.
  • Take the vine leaves one by one and wrap with a spoon of the mixure.
  • Placed the vine leaves into the pan and
  • In a glass, dissolve the tomato paste and the vegetable cube. cover the koupepia in the pan, add a pinch of ground black pepper, sugar, olive oil and lemon juice.
  • Add extra water if needed.
  • Cover the pan with aluminum foil and place in the oven.
    Bake at 190°C for 60 minutes.
    Serve with yoghurt.