Vine leaves

Already enjoyed by the Greeks in Antiquity, vine leaves are known as Dolmas or Dolmadakias. They are very popular throughout the Mediterranean basin but are also eaten in certain 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, a natural antioxidant ,they protect our cells and relieve inflammation.

Vine leaves are stuffed with rice and lemon and are often served with mint yoghurt or laban. This vegetarian recipe is highly appreciated in the Balkans and is also enjoyed during Lent, the period leading up to Easter. They can be served cold as a starter or hot as a main course.

But… in reality, there are many variations. Dolmas refers to vine or cabbage leaves (my fondest memory remains those I ate in Bosnia) that can be stuffed with vegetables, cheese, as in Crete, or spices. Dolmas are popular bites throughout the Middle East, in countries such as Lebanon or Iran (Persian recipes are rich and highly varied). In Armenia, they are stuffed with meat, while in Romania, the two are combined: sarmale are vine or cabbage leaves stuffed with meat and rice, a traditional dish considered one of the country’s national meals. In Turkey, vine leaves are wrapped around the ingredients before being placed on a grill.

Note: Choose organic vine leaves – from real grapevines! In Europe, opt for leaves from grapevine varieties such as Vitis vinifera, which are considered edible.

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Pick them in June to ensure the leaves are thin and tender.

(Here, they come from the Domaine de la Capitaine in Begnins. The winemaker, Reynald Parmelin, is the first winemaker in French-speaking Switzerland to produce organic wines – something he has been doing for the past 28 years.)

Now all that’s left is to open your fridge and follow your cravings. Bon appétit!

Angel