Grape Leaves

Grape leaves are used in the cuisines of a number of cultures, including Turkish cuisine, Greek cuisine, Bulgarian cuisine, Arab cuisine, Romanian cuisine, and Vietnamese cuisine. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish.

In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.

Read more about Grape LeavesCommercial Production

Other articles related to "grape, leaves, grape leaves":

Dolma - Variants
... They may be wrapped into grape or cabbage leaves, or be stuffed into eggplants, green peppers, tomatoes, apples or quince ... varieties of the Azerbaijani dolma are yarpag dolmasi (grape leaf dolma), kalam dolmasi (cabbage leaf dolma), pomidor dolmasi (tomato dolma), badimjan dolmasi (eggplant dolma), bibar dolmasi (gree ... rice), hornbeam-Pip dolmasi (meat wrapped into linden leaves picked up in mid-May), dali dolma (meat mixed with rice, peas, rapontica, dill and/or mint and stuffed into eggplants), lavangi dolmasi (originated in the ...
Grape Leaves - Commercial Production
... The leaves can also be sold in jars ... Grape leaves from Erbaa, Tokat are famous and have significance in Turkish cuisine ... Dolma, sarma and Vietnamese luop are some foods that incorporate grape leaves ...
Egyptian Cuisine - Entrées
... of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, Shawerma, Kebab, Falafel (طعمية, ), Baba Ghannoug (بابا غنوج, ), and baklava ... Mulukhiyya, a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit ... into vegetables like green peppers, aubergines, courgettes, tomatoes, or cabbage leaves ...

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