Dried vine leaves, or grape leaves, are a handy ingredient to keep in the cupboard so you can make stuffed vine leaves, or dolmades, all year round. Soak the dried vine leaves in warm water until glossy and supple. Then carefully remove the tough stem at the base of the leaves before wrapping around a spiced rice filling.
The mild, slightly tangy leaves are excellent in side dishes and salads, too. Once you’ve soaked and de-stemmed the leaves, slice finely and saute with butter and leeks to serve with chicken or fish. Or add a little vinegar and lemon juice to the water when soaking the leaves, then finely slice and toss through mixed grain salads.
Ingredients: dried grape leaves.
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