Vine Leaves



Vine Leaves

When you think of eating vine leaves, you probably think of stuffed Greek vine leaves, but  this edible foliage is seen across Mediterranean, Middle Eastern, and Balkan cuisines. 

The use of vine leaves in cooking can be traced back thousands of years, with records indicating their presence in ancient Egyptian and Greek cuisine. 

These tender, vibrant leaves are characterised by their shiny surface and a slightly acidic, herbaceous flavour.

One of the most famous culinary applications for vine leaves is the creation of dolmas, a dish of stuffed vine leaves containing a mixture of rice, herbs, and often ground meat, which have been rolled into small parcels and gently cooked. 

These delectable, bite-sized packages are enjoyed across the Mediterranean and Middle East and can be served cold with yoghurt or a drizzle of olive oil.

Vine leaves are not just limited to dolmas; they are also used to wrap and cook various vegetables and seafood, imparting a subtle earthiness to the dish. Beyond their use in savoury recipes, they can lend a unique flavour to sweet dishes as well.