Description
These dry vine leaves are hand-picked in sunny Cyprus. They are harvested from wild wines, rather than the plants used for winemaking. They have a mild flavour and soft texture once cooked.
The leaves are used to make Middle Eastern stuffed vine leaves called dolmades. They are soaked and stuffed with a mixture of rice, herbs and sometimes meat. Once boiled or steamed, dolmades are a delicious addition to any meze feast.
These dried leaves are very easy to use. Simply soak in warm water until they are soft and pliable. Theres no waste because you only soak as many as you need. Keep the rest for future recipes such as vine leaf wrapped fish.
Ingredients: Vine leaves (sultanina variety)
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