Leaves of grapes are used in many cuisines of the world: Greek, Bulgarian, Vietnamese, Armenian. The most popular dish with grape leaves is Armenian dolma. The scope of this specific product is rather narrow – minced meat (usually meat or rice) is wrapped in grape leaves and boiled, fried, baked, stewed, steamed. Thus, grape leaves replace cabbage in stuffed dishes. The unusual taste of the leaves is most advantageously revealed in combination with fatty meat (lamb) and smoked meats, but the most delicate grape leaves can be added to sweet pilaf with dried fruits and honey. Combinations of grape leaves with beans, chickpeas and lentils are somewhat less common. During any heat treatment, grape leaves win in taste: they absorb the aroma of the surrounding products and give them a shade of their fresh taste. Without heat treatment, grape leaves are used only for salting vegetables and very rarely serve them as independent greens. For this purpose, only the youngest and most tender leaves are used. Grape leaves are not used in salads.

Vol. – 675 gr