Grape leaves are used in the cuisines of a number of cultures, including Armenian cuisine, Assyrian cuisine, Persian cuisine, Greek cuisine, Bulgarian cuisine, Romanian cuisine, Arab cuisine, Lebanese cuisine, Afghani cuisine, Pakistani 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.
The leaves can also be sold in jars. 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).