Other
vine leaves
Young leaves of the grape vine, used fresh or packed in brine, as wrappers for rice and other fillings.
Origin
A cooking leaf of the eastern Mediterranean, the Balkans, and the Middle East.
Flavour
Tangy and herbal, quieter once brined.
How to use it
Rinse brined leaves, blanch fresh ones, and roll them snugly around a filling.
Storage
An unopened jar keeps in the cupboard. Refrigerate leftovers in brine.
Recipes using it
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