Cypriot stuffed vine leaves (Koupepia)

1. Soak the brined vine leaves in hot water for 2-3 minutes, rinse and cut off the stalks; if using fresh leaves, dip them in boiling water for 1 minute.

2. For the filling combine both minced meats, the washed rice, grated onion, grated tomato flesh and juice, half the tomato purée, chopped parsley and mint, cumin, cinnamon, salt, pepper and 2 tablespoons of olive oil.

3. Lay a leaf shiny side down, put a heaped teaspoon of filling on the lower part, fold in the two sides and roll up firmly but not too tightly into a finger-sized roll.

4. Line the bottom of a pan with the torn leaves and pack the koupepia in tightly, seam side down.

5. Mix the water with the remaining tomato purée, olive oil and half the lemon juice, pour it over, weigh down with a flat plate and simmer covered over a low heat for 50-60 minutes until the rice is tender and most of the liquid is absorbed.

6. Drizzle with the remaining lemon juice and serve lukewarm with yoghurt or talattouri.

Tip: Weighing them down with a plate is the key: it stops the rolls unravelling as they cook; koupepia are even tastier the next day, cold.