Stuffed vine leaves


Preparation info

  • Serves


    people twice (freezing half)
    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

All manner of leaves can be stuffed – dolmades comes from a Turkish verb meaning to stuff – and made into appetising little packages, but vine leaves are best of all, on account of their slightly lemon sharpness. Pickled leaves from a plastic pack or a barrel are fine, so long as you soak them to reduce the saltiness. In the spring you may be able to find someone with a vine who will happily give you tender young leaves to make the freshest-tasting Dolmades. Avoid canned vine leaves,