The large green leaves of the grape vine used in Middle Eastern and Greek cookery as food wrappers, mainly in dolmades, where they wrap a meat or rice mixture before the whole parcel is cooked in stock. They are also used to wrap small game birds or fish before braising or baking, and as garnish and decoration for cheese plates and salads. Buy fresh, or tinned in brine. Fresh leaves need blanching in hot water until soft enough to be pliable. Tinned vine leaves should be rinsed in cold water to remove the salty brine.
Also known as — grape leaves
Recipe submitted by Huda Abu Hamdia