Grape leaves

Grape leaves are young grape leaves collected from the grape plant (Vitis vinifera), and are an important part in the preparation of many traditional dishes in different regions of the world, including the Middle East, the Balkans, and the Mediterranean. Grape leaves are used for rolled pies with filling, which are known as “grape leaves,” “yalanji,” or “dolma” in some countries. If you are looking for fresh grape leaves, you should collect young grape leaves in the grape growing season, usually in the spring or at a suitable time, before they become large and tough. Grape leaves are often cleaned and rinsed well before using them in cooking. If you are looking for dried or canned grape leaves, you can find them in general grocery stores or grocers that sell Middle Eastern and Mediterranean seafood products. It is available in canned or dried packets and can be easily used in traditional meal preparation

Nutritional content

Grape leaves contain many beneficial nutrients, including dietary fiber, vitamins such as vitamin K and folic acid, and minerals such as potassium and calcium. If grape leaves are used with a healthy filling, they can be part of a balanced meal.

Available in several forms

Grape leaves can be found in many forms, including fresh, dried, and canned. The choice depends on cooking preferences and availability.

How to prepare

the components: Frozen grape leaves (or fresh if you prefer) 200 grams of minced meat (beef or lamb, as desired) 1 cup Egyptian or tin rice (washed and drained) 1 medium onion (chopped) 2 tablespoons olive oil 2 tablespoons chopped canned tomatoes 1/2 cup lemon juice (or to taste) Salt and black pepper to taste 2 cups meat broth or water (you can use meat broth cubes) 1/2 cup teaspoon dried mint Instructions: Boil the grape leaves for 2-3 minutes in boiling water, then soak them in cold water and drain. In a large frying pan, heat olive oil and sauté the chopped onion until translucent. Add the minced meat and stir until it browns and loses its pink color. Add the rice and continue stirring for 2-3 minutes. Then add the chopped tomatoes, lemon juice, salt, and black pepper to taste. Stir well. Add dried mint and meat broth or water. Stir and let the mixture boil. Leave the mixture to boil for 10 minutes on low heat. After the mixture has cooled slightly, put a small amount of it in the grape leaves and roll them into a cylinder. Place the cylinders at the bottom of the pot, and continue wrapping the grape leaves until the quantity is finished. Arrange the grape leaves in the pot next to each other. Place a layer of the remaining grape leaves on top of the cylinders. Add the meat broth to the pot until it covers the grape leaves. Place a layer of plates on top of the grape leaves to prevent them from disintegrating. Cook the grape leaves on low heat for 45-60 minutes until the rice is cooked and the leaves are tender. Serve these delicious Greek grape leaves with yoghurt or yoghurt sauce, if desired