Recipe makes approximately 60


1kg Pork Mince*

100 Vines Leaves

2 Large Chopped Onions

20 Fresh Mint Leaves

1 Chicken/Vegetable Stock Cube

Half Cup Lemon Juice

150g Rice

1 Tin Chopped Tomatoes

Half a Bunch Chopped Parsley

Half Teaspoon Salt

Half Teaspoon Ground Pepper

Half Teaspoon Ground Cinnamon

*For Vegi Option just use more rice



  1. Fry onions in a medium pan
  2. Add tomatoes & chicken stock and bring to the boil then switch off
  3. In a large bowl all mince meat, parsley, rice, lemon juice, spices, herbs and mix
  4. Add the onion mix to the bowl and mix all ingredients together
  5. Line a pan with approx 5 vine leaves
  6. Begin to put about a tablespoon of mixture on each leaf and roll
  7. If you are using fresh leaves just boil boiling water over them to soften before use
  8. Roll koubebia and add to pan in rows
  9. On the last layer, place about 5 leaves on top then cover with a plate and put a mug with water on it to hold koubebia in shape
  10. Add water to cover the plate
  11. When the water boils, simmer for approx 1 hour and switch off




400g Dried Butter Beans

3 tbsp Greek extra virgin olive oil, plus extra to serve

1 Onion, finely chopped

2 Garlic cloves, finely chopped

2 tbsp Tomato Purée

800g Ripe tomatoes, skins removed, roughly chopped

1 tsp Sugar

1 tsp Dried Oregano

Pinch Ground Cinnamon

2 tbsp Chopped flat-leaf parsley, plus extra to serve



  1. Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx. 50 mins until slightly tender but not soft. Drain, then set aside.
  2. Heat oven to 180C/160C fan/gas 4.
  3. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned.
  4. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins.
  5. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender.
  6. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.




500g Yellow Split Peas

2 Whole Onions Chopped

½ Tea Spoon Salt

½ Tea Spoon Pepper

¼ Cup Olive Oil

Tablespoon Lemon Juice

Pinch Parsley



  1. Rinse the fava.
  2. Boil the Peas together with the onions and 6-7 cups of water for about 1 ½ hour.
  3. Pass it through a food mill or puree sieve or a food processor.
  4. Put the puree in the pot again and warm up, add some salt, pepper and about ¼ cup of olive oil. Let it come to a boil for a few minutes.
  5. Serve with some chopped raw onion, parsley and lemon.