Grape Leaves

Eaten by the Greeks as far back as antiquity, grape leaves are known as dolmas or dolmadakias. They are very popular throughout the Mediterranean, but are also enjoyed in some regions of India and Asia. Astringent in nature, they contain powerful active compounds that help purify the blood and combat venous insufficiency. Rich in polyphenols, these natural antioxidants protect our cells and relieve inflammation.

Grape leaves are stuffed with rice and lemon and are often served with mint yoghurt or laban. This much-loved vegetarian dish is popular in the Balkans and is also enjoyed during Lent, the period of fasting before Easter. Serve it cold as a starter or warm as a main course.

But there are many variations. Dolmas can refer to stuffed grape leaves or cabbage leaves—my fondest memory is of the ones I ate in Bosnia. They can be filled with vegetables, cheese, as in Crete, or spices. Dolmas are widely eaten across the Middle East, including in Lebanon and Iran, where Persian recipes are rich and varied. In Armenia, they are stuffed with meat. In Romania, the two are combined: sarmale are grape or cabbage leaves stuffed with meat and rice. This traditional dish is one of the country’s national favourites. In Turkey, grape leaves are wrapped around the filling and grilled.

Note: Choose organic grape leaves from actual grapevines! In Europe, the leaves of the grapevine Vitis vinifera are considered edible. Pick them in June to make sure they are thin and tender.

The leaves shown here are from Domaine de la Capitaine in Begnins. The winemaker, Reynald Parmelin, was the first in French-speaking Switzerland to produce organic wines, and has been doing so for 28 years.

All that’s left to do is open your fridge and choose whatever takes your fancy. Enjoy!

Angel.