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Bosnian cuisine

Klepe (Bosnian dumplings)

Small meat dumplings topped with garlic yoghurt and paprika butter.

Well-cooked hot dish

Klepe (Bosnian dumplings)BOSNIAN CUISINE
Klepe (Bosnian dumplings) — Bosnian cuisine. Photograph of the dish.

Ingredients

  • flour
  • water
  • minced beef
  • onion
  • salt
  • pepper
  • yoghurt
  • garlic
  • butter
  • paprika

How it is prepared

The dumplings boil for 8–10 minutes and are topped with yoghurt and hot butter.

Food safety with low immunity

  • Minced meat and dishes made from it must always be fully cooked — including the middle.
  • Use only pasteurised milk, yoghurt, cream and cheese.

How to prepare it during treatment

The filling must be fully cooked. Use pasteurised yoghurt and, during neutropenia, garlic warmed in the butter instead of raw. Less paprika with mouth sores.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Keep raw dumplings frozen and cook them from frozen. Refrigerate cooked leftovers and eat them within a day.

Reheating

Return to boiling water or steam until hot right through.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Bosnia and Herzegovina: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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