What are the leaves of grapes?

Grape leaves are leaves of fruit vines from the family Vitaceae , indigenous in the northern hemisphere. In addition to their role in the process of photosynthesis of the host vine are edible leaves of grapes. For human consumption, the leaves of grapes are usually cooked or loaded to reduce bitterness and eject leaf fibers. For culinary purposes, the leaves of grapes are most often used as rolls for rolls full of various ingredients. Rolled or filled leaves of grapes are common to the kitchens of many countries, especially around the Mediterranean and throughout Eastern Europe, in the Middle East and Asia. The most important point of view is whether the vines were treated with chemical pesticides. Grave leaves can be selected fresh and cooked or pickled for immediate use or canned home canning. Grape leaves are also available in commercially wrapped containers or cans. Pickled grape leaves are usually rolled and wrapped in a bridge containing preservatives such as salt, citric acid, BEsodium and sodium bisulphate.

In contemporary cuisine, especially in Greece, Eastern Europe and the Middle East, the word dolma has become synonymous with stuffed grape leaves. However, the deadline actually applies to any filled vegetables. Also known as Sarma , filled grape leaves are commonly filled with rice and other grains, ground meats, cheese and legumes. Nuts and fruits and spices such as onion, garlic, fresh herbs and aromatic spices are also often used. The stuffed grape leaves in Cyprus are called bathupia , where they are usually full of spicy rice.

dolmas can be steamed, cooked or steamed or baked in the oven. They can be served warm or cold, albeit filled with meat, usually served hot and often include yoghurt sauce. In Greece, dolmas are served with spicy tomato sauce or lemon chicken soupu called avgolemono . As a cold appetizer, they are often marinated in olive oil and vinegar.

Grape leaves are also used in Vietnamese cuisine, although they are not indigenous for Southeast Asia. The presence of grape vineyards in Vietnam is caused by French colonial influence. The most common use of the leaves of grapes in Vietnamese cuisine is in a bowl called Thit Bo Cuon la Luop , which are grape leaves rolled by a mixture of minced beef, coriander and leeks and spiced with various spices and fish sauce.