Grape leaves
Grape leaves are used in the cuisines of a number of cultures, including Turkish cuisine, Greek cuisine, Bulgarian cuisine, Arab cuisine, Romanian cuisine, and Vietnamese cuisine. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish.[1]
In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.[2]
Stuffed grape leaves are an Arab dish made with ground lamb and rice.
[edit] Commercial production
The leaves can also be sold in jars. Grape leaves from Erbaa, Tokat are famous and have significance in Kurdish and Turkish cuisine. Dolma, sarma and Vietnamese luop are some foods that incorporate grape leaves. In a jar, the grape leaves are usually packed in rolls in a brined solution. A jar of commercial grape leaves typically contains grape leaves, water, salt, citric acid, sodium benzoate, potassium sorbate, and sodium bisulfite (for preservatives).
[edit] See also
[edit] References
- ^ "How to Stuff Grape Leaves". About.com, Greek Foods. Accessed May 2010.
- ^ "Grape seed". University of Maryland Alternative Medicine. Accessed May 2010.
