Grape leaves are edible and commonly used as roll wrappers filled with various ingredients in Mediterranean, Eastern European, Middle Eastern, and Asian cuisines. All vine leaves are edible, but chemical pesticide treatment should be considered. Dolma is a stuffed vegetable dish made from grape leaves filled with rice, meat, cheese, legumes, nuts, fruit, and seasonings. They can be braised, boiled, steamed, or baked and served hot or cold. Vine leaves are also used in Vietnamese cuisine.
Grape leaves are the foliage of the fruiting vine in the family Vitaceae, native to the Northern Hemisphere. In addition to their role in the photosynthesis process of the host vine, these leaves are edible. For human consumption, they are usually cooked or pickled to reduce bitterness and tenderize the leafy fibers. For culinary purposes, they are most commonly used as roll wrappers filled with various ingredients. Rolled or stuffed grape leaves are common in the cuisines of many countries, particularly in the Mediterranean and throughout Eastern Europe, the Middle East and Asia.
All varieties of vine leaves are edible, from vines that bear table grapes to those that bear wine grapes. The most important consideration is whether the vines have been treated with chemical pesticides. The leaves can be harvested fresh and boiled or pickled for immediate use or made into home canning. They are also available in commercially packaged jars or cans. Pickled vine leaves are usually rolled and packed in brine which contains preservatives such as salt, citric acid, sodium benzoate and sodium bisulfate.
In contemporary cuisine, especially in Greece, Eastern Europe and the Middle East, the word dolma has become synonymous with stuffed grape leaves. The term, however, actually refers to any stuffed vegetable. Also known as sarma, this dish is made from leaves commonly filled with rice and other grains, minced meat, cheese, and legumes. Nuts and fruit and seasonings such as onions, garlic, fresh herbs and aromatic spices are often used. This dish is also called koupepia in Cyprus where the leaves are usually filled with spiced rice.
Dolmas can be braised, boiled or steamed on the stovetop or baked in the oven. They can be served hot or cold, although when filled with meat, they are usually served warm and often include a yogurt-based sauce. In Greece, dolmas are served with a savory tomato sauce or chicken soup thickened with egg and lemon called avgolemono. As a cold appetizer, they are often marinated in olive oil and vinegar.
Vine leaves are also used in Vietnamese cuisine, although they are not indigenous to Southeast Asia. The presence of vines in Vietnam is due to French colonial influence. Their most common use in Vietnamese cuisine is in a dish called thit bo cuon la luop, which is grape leaves rolled with a mixture of minced meat, coriander and scallions and seasoned with various spices and fish sauce.
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