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Grape (vine) leaves in brine

Vegetables · Pickled & preserved

Grape (vine) leaves in brine

Grapevine leaves preserved in brine, rolled around rice or meat for dolma, sarma and warak enab.

Also called: vine leaves, grape leaves, dolma leaves, yaprak, warak enab

Around the world: asma yaprağı (tr) · waraq enab (ar) · tolma leaves (hy)

5 recipes with it

Photo: Oksana Makarenko ( UA-Lora ), via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Grape (vine) leaves are the large, lobed leaves of the grapevine, sold in brine in jars or vacuum packs, and sometimes fresh in season. Brined leaves are soft, olive-green and salty and are rinsed before use. They are used mainly as edible wrappers rather than as a green vegetable.

How it’s used

  • Rolled around rice and herbs for dolma and warak enab
  • Stuffed with meat and rice for sarma
  • Wrapping fish or cheese for grilling
  • Lining pots for stuffed vegetables

Characteristics

Taste
Tangy, lemony and slightly bitter.
Texture
Tender but sturdy enough to roll.
When cooked
Rinse or soak to remove excess salt; snip off the tough stem before rolling.
Sold as
cured, fresh
Cooking uses
Commonly cooked

Storage

Refrigerated. Keep unopened jars in the pantry; refrigerate opened leaves covered in their brine.

Diet, allergens and safety

No major allergens in typical versions. May contain Sulphites — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
69 kcal
Protein
4.27 g
Carbohydrate
11.71 g
Fat
1.97 g
Fibre
9.9 g
Sugars
— g

USDA FoodData Central: Grape leaves, canned.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Swiss chard — Blanched leaves for rolling; milder.
  • Cabbage — Blanched leaves for larger rolls.

Related ingredients

Recipes with grape (vine) leaves in brine

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