Vine Leaves

Vine leaves are perfect for rolling the Middle Eastern stuffed vine leaf delicacy, dolmades. Dried vine leaves are very easy to use as you can take a few leaves out to use at a time and keep the rest for another day.

Dolma were first served in the Persian court of King Khusrow II in the seventh century. Each Middle Eastern cuisine has its own variation, with Iranians using minced lamb and dried fruit, while Egyptian dolmas are generally stuffed with rice, tomato sauce and aubergine.

Try substituting soaked vine leaves for other green leaves in recipes — they work well in fish pie, and are great when wrapped around fish, quail or pigeon breast before roasting.

You might also like these Vine Leaves in Brine.

For softer leaves, simmer in salted water and cool before use. Small yellow and white spores are produced naturally by the vine leaves and are not an additional ingredient. Ingredients: grape leaves salinity 6%.