Grape leaves
Grape leaves, the leaves of the
grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans.[1][2] The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma (often, sarma), found widely in the Mediterranean, Caucasus, Balkans, and Middle East.[3] They may also be used in various other recipes and dishes.[4] When cut into smaller pieces they are used as a savory addition to soups that include greens and cabbage.[5]
Nutrition
Canned grape leaves (cooked, salted) are 76% water, 12%
dietary minerals.[6]
Gallery
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Preserved grape leaves in jars
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Stuffed grape leaves with yogurt mint sauce
See also
- Grape seed
- List of grape dishes
References
- LAist. Retrieved 2020-12-16.
- ^ Sakellis, Eleni. "Dolamadakia, Stuffed Grape Leaves". The National Herald. Archived from the original on 2021-10-27. Retrieved 2020-12-16.
- ISBN 978-0-19-967733-7– via Google Books.
- ^ "Grape Leaf Herb and Yogurt Pie". The Splendid Table. Retrieved 2020-12-16.
- ISBN 978-0-86547-504-5. p. 183–.
- ^ a b "Grape leaves, cooked, canned and salted (varies by manufacturer)". Nutritiondata.com, Conde Nast and US Department of Agriculture. 2018. Retrieved 17 December 2021.