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Stuffed grape leaves
Stuffed grape leaves with yogurt mint sauce

Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish.[1]

Dolma, sarma and Vietnamese Thịt bò nướng lá lốt (lá lốt is a related leaf) are some foods that incorporate grape leaves.

The cultural cuisines that use grape leaves include:


Traditional medicineEdit

In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.[2]

Commercial productionEdit

Grape leaves originally came from Aleppo, Syria. They were stuffed with rice and called "yabra".

See alsoEdit