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]
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
- Palestinian cuisine
- Albanian cuisine
- Armenian cuisine
- Azerbaijani cuisine
- Assyrian 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
Traditional medicine
In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.[2]
Commercial production
The leaves can also be sold in jars. In a jar, the grape leaves are usually packed in rolls in a brined solution. A jar of commercial grape leaves typically contains grape leaves, water, salt, citric acid, sodium benzoate, potassium sorbate, and sodium bisulfite (as preservatives).
See also
References
- ↑ "How to Stuff Grape Leaves". About.com, Greek Foods. Accessed May 2010.
- ↑ "Grape seed". University of Maryland Alternative Medicine. Accessed May 2010.
https://www.fromthegrapevine.com/israeli-kitchen/8-delicious-vegan-foods-israel