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]

For a more complete description of grape leaf culinary uses, see Dolma.
"Vine leaves" redirects here. For leaves of vines, see Vine.
Grape leaves
Alternative namesStuffed grape-leaves (Hebrew: ʻalei gefen memūla'īm); (Arabic: waraq dawālī)
CourseAppetizer
Place of originMediterranean
Region or stateMiddle East, Persia, Turkey
Main ingredientsGrape leaves (tender), rice, Spices: turmeric, black pepper, salt, dried mint leaves, raisins, finely chopped dill, parsley and green onions (scallions)
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:

Traditional medicine

In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.[2]

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See also

References
  1. "How to Stuff Grape Leaves". About.com, Greek Foods. Accessed May 2010.
  2. "Grape seed". University of Maryland Alternative Medicine. Accessed May 2010.
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