Use Gama vine leaves in brine to make dolmades for a Greek meze feast. Dolmades, or stuffed vine leaves, are filled with a mix of rice and fresh herbs, then either boiled or steamed. Serve the stuffed leaves with toasted pita, olives and Greek dips like tzatziki and taramosalata.
Vine leaves have a mild, tangy flavour and a soft texture like cooked spinach. They are a popular ingredient in Greek and Middle Eastern cuisine, often used to wrap cooked rice, grains and ground meat. Vegetarian dolmades are served at room temperature with a drizzle of olive oil, while meat-filled dolmas are usually served warm. You can get creative with the filling, adding toasted pine nuts, spices and your favourite fresh herbs.
To use the vine leaves, rinse or soak off the brine and then carefully wrap your filling before cooking.
Ingredients: Vine leaves, water, salt, acidity regulator: citric acid (e330), antioxidant: ascorbic acid (e300).
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