Grape Leaves

Grape leaves are the tender, young leaves of the grape vine (Vitis vinifera), used as a wrapper in Mediterranean and Middle Eastern cuisines. They should not be confused with dolma (or dolmades), which is the name of the stuffed dish made with them, not the leaf itself.

The leaves are harvested young and tender, then pickled or brined for year-round use. They have a delicate, slightly tangy flavor and a supple, pliable texture that makes them easy to stuff and roll.

To make dolma, the leaves are blanched or rinsed of brine, then wrapped around a filling of rice, meat, herbs, and spices, rolled tightly, and simmered in broth or tomato sauce. Grape leaves are also used to line a baking dish or wrap fish or meat to protect it from direct heat while adding a subtle flavor. They're sold fresh, canned, or jarred, with jarred or canned being most common outside grape-growing regions.