Grape leaves
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| Alternative names | Stuffed grape-leaves (Hebrew: ʻalei gefen memūla'īm); (Arabic: waraq dawālī) |
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| Course | Appetizer |
| Place of origin | Mediterranean |
| Region or state | Middle East, Persia, Turkey |
| Main ingredients | Grape leaves (tender), rice, Spices: turmeric, black pepper, salt, dried mint leaves, raisins, finely chopped dill, parsley and green onions (scallions) |
Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. 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]
Dolma, sarma and Vietnamese Thịt bò nướng lá lốt (lá lốt is a related leaf) are some foods that incorporate grape leaves.
The cultural cuisines that use grape leaves include:
- Egyptian cuisine
- Jewish cuisine
- Palestinian cuisine
- Russian cuisine
- Albanian cuisine
- Armenian cuisine
- Azerbaijani cuisine
- Assyrian cuisine
- Bosnian cuisine
- Syrian cuisine
- Jordanian cuisine
- Lebanese cuisine
- Persian cuisine
- Greek cuisine
- Bulgarian cuisine
- Macedonian cuisine
- Serbian cuisine
- Romanian cuisine
- Iraqi cuisine
- Afghan cuisine
- Pakistani cuisine
- Turkish cuisine
- Kurdish cuisine
- Vietnamese cuisine
- Ukrainian cuisine
Traditional medicine
In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.[2]
See also
References
- ^ "How to Stuff Grape Leaves". About.com, Greek Foods. Accessed May 2010.
- ^ "Grape seed". University of Maryland Alternative Medicine. Accessed May 2010.
External links
Traditional biodegradable culinary wrappings, beddings, layering & dishware | ||
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| Latin America |  | |
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| Africa | ||
| As dishware | ||