Grape leaves

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For a more complete description of its culinary uses, see Dolma.
Stuffed Grape Leaves
Stuffed grape leaves with yogurt mint sauce

Grape leaves are used in the cuisines of a number of cultures, including Assyrian cuisine, Persian cuisine, Greek cuisine, Bulgarian cuisine, Arab cuisine, Romanian cuisine, Turkish 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]

Commercial production[edit]

The leaves can also be sold in jars. Grape leaves from Erbaa, Tokat are famous and have significance in Turkish cuisine. Dolma, sarma and Vietnamese Thịt bò nướng lá lốt (lá lốt is a related leaf) 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).

See also[edit]

References[edit]