Vine/Grape Leaves

Vine leaves (waraq ‘inab) are used in the famous dolma dish. In countries or regions where grapes grow, the leaves are used fresh. The best way to prepare fresh leaves is to wash them and stack them in a rather deep dish. Pour on boiling water to cover and set aside for about 30 minutes. The leaves will change color. Strain and use as directed, or freeze for future use. To thaw, immerse in hot water until all ice melts, and then strain. Canned vine leaves in brine can also be used. However, make sure to get rid of salt by immersing the leaves in water for a while. Repeat until you get rid of all the salt. Drape leaves on the sides of a colander to drain.