Vine Leaves

Vine leaves are the leaves of the grapevine, widely used in Mediterranean, Middle Eastern and Balkan cuisines. They have a mildly tangy, herbaceous flavour and hold their shape well after cooking. They are most commonly stuffed with a mixture of rice, meat and spices, giving rise to popular dishes such as Greek dolmades or Turkish sarma. Fresh leaves need to be blanched before use, while leaves preserved in brine simply need to be rinsed with water. They also work beautifully as a natural wrapping for grilling fish or vegetables, imparting a distinctive aroma to the food.