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fig leaf

Vine leaves are a culinary ingredient commonly used in Europe and Asia, especially in Greek, Turkish and Persian kitchens. They are obtained from the virgin vineyard (Vitis Vinifera), a climbing plant cultivated for its grapes, but also for its edible leaves. The vine leaves are mainly used to wrap pranks or preparations of meat and vegetables, such as dolmas (vine leaves stuffed with minced meat and vegetables) or sarma (rolls of stewed vines with meat and vegetables). They bring a crisp texture and a slightly tart flavor to these dishes.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
127 Cal
Lipids
-1 G
Cholesterol
-1 Mg
Sodium
-1 Mg
Potassium
-1 Mg
Carbohydrates
14 G
Protein
2 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
-1 G
Calcium
-1 Mg

FAQ

How to choose the vine sheets ?
Look for fresh vine leaves, bright green and shiny, without signs of withering or brown spots. The vine leaves must be large enough and thick to be stuffed, but not too mature, because they can be more difficult to work. If possible, choose fresh and seasonal vine leaves to guarantee their optimal quality and flavor.
What are the benefits of vine leaves ?
Vine leaves have antioxidant, anti-inflammatory and antimicrobial properties. They are also rich in vitamins and minerals.
What are the varieties of the vine leaves ?
The vine leaves can come from different varieties of vines, including the table vine (vitis vinifera), the vine of tank grape (vitis vinifera subsp. Vinifera) and the wild vine (vitis vinifera subsp. Sylvestris).
How to cook the vine leaves ?
The vine leaves are often used to make dolmas, vine leaves stuffed with rice, vegetables and meat. Dolmas can be baked, steam or boiled in a broth. Vine leaves can be used to wrap food, such as vegetables, meat or cheese, to create tasty and healthy Wraps. Vine leaves can be kept in vinegar and salt to create a tasty condiment. Marinated leaves can be added to salads, sandwiches and cheese and cold meats.
How to keep the vine leaves ?
Remove the damaged leaves and wash them carefully with cold water to remove all dirt or residues. Snack them gently to remove excess water. Place them in a perforated plastic bag to allow air to circulate. Keep them in the refrigerator. Vine leaves can be kept up to a week.

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