Vine leaves are perfect for rolling the Middle Eastern stuffed vine leaf delicacy, dolmades. They’re popular in Greece, Egypt and Turkey. Dolmas, dolmades, or stuffed grape leaves are perhaps the most recognisable dish made with vine leaves. This classic dish of rice and meat - stuffed vine leaves is baked or until the rice is fully cooked and the flavours meld beautifully together. Each Middle Eastern cuisine has its own variation. The Middle East offers a rich variety of dolma recipes. Iranians use minced lamb and dried fruit, while Egyptian dolmas are generally stuffed with a rice mixture, tomato sauce and aubergine. Greek dolmades are similar to the Egyptian ones, with rice, tomatoes and peppers. They often drizzle olive oil to enhance the flavour. In Turkey they call them sarma, and stuff them with ground lamb or beef, rice and lots of herbs. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: grape leaves salinity 6%. Allergy Advice: small yellow and white spores are produced naturally by the vine leaves and are not an additional ingredient. Storage: keep your vine leaves in a cool and dry place away from direct sunlight. Once opened, this resealable pack of vine leaves will keep in the fridge for a few weeks. Store in a dry place to maintain quality and freshness. Adding lemon juice near the end of the cooking process enhances the flavour.
