Grape Leaves

Grape leaves are the edible leaves of grapevines. In many Mediterranean, Middle Eastern and Balkan cuisines, they are wrapped around seasoned rice, herbs, vegetables or meat to make dishes often called dolmas, dolmades or stuffed grape leaves.

Fresh and brined grape leaves

Fresh young leaves are tender but still need a brief blanch in boiling water to make them flexible and reduce their raw, tannic taste. Jarred or canned leaves are usually preserved in brine, so they are convenient year-round and already soft enough to roll.

How to prepare them

• Brined leaves: separate them gently, rinse well and soak briefly in cool water if they taste very salty. Drain and pat dry.
• Fresh leaves: choose clean, tender leaves, remove the stems and blanch until pliable. Cool them in cold water and drain.
• Lay each leaf vein-side up, place filling near the stem end, fold in the sides and roll snugly without squeezing.
• Line the cooking pot with extra leaves to protect the rolls, then arrange them seam-side down so they stay closed.

Flavor and uses

Grape leaves have a pleasantly tangy, herbal flavor. They can hold meatless rice-and-herb fillings or savory mixtures containing meat. Lemon, olive oil, dill, mint, parsley, yogurt and tomato are common partners, though preparations vary by region.

Storage

Keep unopened jars or cans according to the package directions. Refrigerate opened leaves in their brine in a clean covered container and use them within the manufacturer’s recommended time. Discard leaves if the brine becomes moldy, fizzy or develops an off odor.