Vine leaves pickled in salt brine are perfect for rolling the Middle Eastern stuffed vine leaf delicacy, dolma. Dolma were first served in the Persian court of King Khusrow II in the seventh century. Each Middle Eastern cuisine now has its own variation with Iranians using minced lamb and dried fruit, while Egyptian dolmas are generally stuffed with rice, tomato sauce and aubergine.
Soak away the salt brine from the vine leaves by washing them in two different changes of water. Try substituting 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.
Ingredients: vine leaves (37%), water, salt, acidity regulator (citric acid). Small yellow dots are visible in the jar - they are produced naturally by the vine leaves and are not an additional ingredient.
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