Cypriot cuisine

Koupepia (stuffed vine leaves)

Vine leaves filled with mince, rice and tomato, simmered in lemony broth.

Well-cooked hot dish

Koupepia (stuffed vine leaves) — Cypriot cuisine. Photograph of the dish.

Ingredients

The leaves are rolled round the filling and simmered in stock and lemon for about an hour.

Minced meat and dishes made from it must always be fully cooked — including the middle.
When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

Rinse brined leaves well; the filling must be fully cooked. With mouth sores use less lemon.

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

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Once, until steaming hot all the way through; in a microwave, stir halfway.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

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

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

Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
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.
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.

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

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.