Vine leaves

Grape leaves are the leaves of the vine, traditionally used in Mediterranean and Middle Eastern cuisine for the preparation of typical dishes such as dolma or dolmades, where they are stuffed with rice, meat, and spices and then steamed or baked. These leaves have a delicate texture and a slightly acidic flavor that adds freshness and a unique aromatic touch to dishes.

The origin of grape leaves dates back to winemaking regions of the Mediterranean, especially in countries such as Greece, Turkey, Lebanon, and also in the European Mediterranean basin. Their use has spread throughout Latin America through Mediterranean culinary influence.

Regarding their properties, grape leaves are low in calories and contain dietary fiber, vitamins (such as vitamin A and C), and minerals, making them a healthy ingredient that aids digestion and provides antioxidants.

In different Latin American countries, grape leaves may also be known as vine leaves or simply vine, although the most common and recognized term in the culinary context is grape leaves.