ÈÝìá: Re: Re:CYPRIOT RECIPE. STUFFED VINE LEAVES KOUPEPIA

[Guest guest]

Hi Meleah,

Vine leaves are the same as grape leaves,if you are able to find fresh pick the

new leaves and the ones that are big enough tobe able to wrap some stuffing

inside. This is something we cook for Sunday lunch mostly

because it takes a lot of time to prepare.And since I don't measure anything

when Iam cooking I'll just try my best to give the right quantities.

KOUPEPIA

1 kilo pork mince meat

1/3 cup sunflower oil (for frying)

about 50 vine leaves well washed and cooked for 5 mins in water

1 large onion finely chopped 1 cup

finely chopped parsley 2-3 bay

(laurel) leaves

salt,pepper,cinammon (according to taste ) juice of 2

large lemons about 1/2

cup olive oil

4 large very ripe tomatoes peeled , deseeded and made into puree (optional)

3 cups shredded zuccini

(original recipe is made with rice ) 1.Put

vine leaves in boiling water and cook for 3-5 mins, or until soft enough to wrap

without cracking . Take out and drain.Set aside to cool.

2.Pour sunflower oil into a large frying pan and put over medium-high heat. Add

the mince meat , salt ,pepper,cinammon and bay leaves.

3.Cook for 5 mins ,mixing it a few times until the meat is cooked.Add the onions

and cook for another 3 mins,again mixing it a few times.

4.At this point you can add the zuccini.Mix and cook for another 3 mins and then

add the tomatoe puree if you are

using tomatoes. Add the parsley and let it simmer for 5 mins more or until the

tomatoe puree is reduced completely.

5.Take off from heat and add the lemon juice.Taste to check if you like to add

more.Discart bay leaves. 6.In an empty plate put one vine leave

carefully unfolding the ends. With a soup spoon take some meat mix and place in

centre. Now take the two ends were the rim is and put one on top of the

other,bring them together over the mix and roll.At about half way you must fold

the sides so the mixture is secure in the leave ,roll to the end firmly.Put in a

pyrex. You continue with all the vine leaves and arrange in the pyrex in rows

..If you have a small pyrex you can add a second layer.

7.Pour over the koupepia the olive oil, and some water to cover.Cook in the oven

on the high temperature(mine is 200 cooks with air) ,for about one hour.

You can cover with foil if you want.

This is usually served with village salad (lettuce,fresh

coriander,cucumber,tomatoe and fetta cheese(made with goat and sheeps milk but

you can find also fetta with just goats milk) ,and tzatziki or just plain

yogurt. If you can't find vine leaves you can stuff

cabbage leaves,or zuccini pick big ones since you need to take off the seeds

very carefully, big round tomatoes ,cut the top bit and take off the seeds

,green peppers, remove the seeds and large onions boiled so you can peel off the

layers without cracking. We make a variety of all these veg and we call it

yemista which means stuffed. Now that you can see the ingredients you

can tell me if it's a legal food or I must remove something.

I hope you enjoy this .I know it takes long to make (around 2 hours) but I think

it's worth it. You can use these in lunch boxes

,cypriot kids love them,and you can make more than you need if you have the

time and freeze. Although no matter how many we make there is never any

leftovers .

Antonitsa

robin Ýãñáøå:

I, for one, would love for you to send some of the local favorites.

I'm definitely going to try this dip. The stuffed vine leaves...are those the

same as stuffed grape leaves? I have a Lebanese friend who loves her stuffed

grape leaves although I've never had the pleasure of trying them. She just talks

about how her family loves them. Thanks for being willing to share your recipes.

Meleah

Re: NEW .TRYING TO GET STARTED.PROBLEMS/MIMI

Hi Mimi, -

Here in Cyprus we don't have the soup that you 've mentioned but we

have a dip made of yogurt and cucumber that you can eat with kebabs

and that is one of all kids favourite food.It's actually on any

grilled meat and burger.If you don't know how to make it here is the

recipe.I think all ingredients are scd legal but you can always omit

the ones that are not. -

Put in a bowl the desired amount of yogurt ,peel 1-2 cucumbers shred

and drain.Add dried mint and blend with fork to make rally smooth.

This is the basic recipe but I also put a crushed garlic glove maybe

2 (I love garlic),pinch of salt,some olive oil(a spoonfull or two)

and afew drops of vinegar. -

Something else I tried with my son and he'll eat it any timeI give

it is stuffed vine leaves.I don't know if those are legal (tell if

it's not) but you can always make it with cabbage or you can stuff

tomatoes,zuccini, onions and peppers.The original recipe requires

rice but I've changed it with shredded zuccini and my son just loved

it.I think this recipe is great for kids as these are little wraps

(like spring rolls,but baked in the oven)and you can easily pack it

for lunch box or a picnic.Also these are perfect with the yogurt dip

which is called tzatziki.I think all recipes can be done scd legal

if someone takes the time to try different ingredients.I can think

of keftedes(cyprus meatballswhich I tried and they were as good as

the original ones,mousakka and many others that I have to find time

to experiment with)

Anyway I 'll start officially mid June when my son school ends and

we;ll see how it goes. In the meantime if you want me to send any

local recipes I try just to check if they are scd legal and if you

find them interesting to try I'll be more than happy to do so.

Antonitsa

In pecanbread , " pecan post "

wrote:

>

> Antonitsa ,

>

> How wonderful to have someone from Cyprus. I hope that one day you

> will inspire us with the SCD version of recipes from Cyprus. How

about

> cucumber and yogurt soup?

> Or pine nuts with vegggies?

>

> When I was a little girl, my parents moved to a city that once

> belonged to Greece but is no longer a part of Greece. Its

population

> was very similar to that of Cyprus. I really miss those

> foods....please stay and inspire us.

>

> I hope to add a page to the website for children who refuse to eat

any

> SCD foods.

> I hope parents send me their experience and tips for making

children like SCD.

>

> Mimi

>

>

> > Hi

> > all,

> > I'm new here and I live in Cyprus.I've been told that there are

no

> > scd's in my country so I am reading all your posts ,read the book

> > btvc and getting any information I can from the

> > site. I 've decided to go really

> > slow.Everything that you mention (legal juices ,yogurt starters

and

> > much more)we don't have here.I 'm not sure we have the same veg

here

> > either. Anyway my son is

5.10y

> > and been gfcfsf for about a year now and also free from

> > corn ,rice.eggs.yeast,and since we had major regression on this

diet

> > I am trying to go on scd.I am starting with the intro in June

when

> > school ends but in the meantime I've tried to take major carbs

out

> > of his diet.I removed potatoes 3 weeks now and he lost 2 kilos.He

> > doesn't like cooked veg or fruit but loves them raw.I even gave

him

> > egg after a whole year but he doesn;t like it very much(he used

to

> > have 3 eggs for breakfast before).He only want to eat quinoa

flakes

> > or amaranth with dari free.He is starting to refuse to eat

anything

> > that is not carb and I don't know what to do.A year ago he'd eat

> > anything you put in front of him and now I am desperate.

> > Note that I didn't remove allgrains yet.I tried to switch his

> > sandwich bread with almond bread and he got loose bms(he always

had

> > formed )and constipated.I switched back to his gf bread and now

his

> > is constipated again.

> > Any ideas on how do I proceed.I really want to succeed ,he has

yeast

> > and a lot of bacteria which increased after we treated with

> > metronitozole so I really must adress those .

> > Sorry for the long post.

> > Thanks for any replies.

> > Antonitsa

> >

> >

> >

>