Ingredients:

• 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

Preparation:

• 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 170^o 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.