Grape leaves
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]
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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) |
![](../I/m/Stuffed_grape_leaves_with_yogurt_mint_sauce.jpg)
Stuffed grape leaves with yogurt mint sauce
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]
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See also
- Grape seed
- List of grape dishes
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
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