Vine Leaves

These large green leaves of the grape vine are used in Middle Eastern and Greek cookery as food wrappers, mainly in dolmades, where they wrap a meat or rice mixture before the whole parcel is steamed over stock. They are also used to wrap small game birds or fish before braising or baking. Vine leaves are sold fresh, or tinned in brine. Fresh leaves need blanching in hot water until soft enough to be pliable. Tinned vine leaves should be rinsed in cold water before use to remove the salty brine.