Grape Vine Leaves - 500 g Krinos
A pantry staple to make classic Mediterranean dishes. Grape Vine Leaves are picked fresh, blanched in salt brine until tender, and taste like spinach with a hint of bitterness and a slightly chewy texture. Traditionally used to make Greek dolmades, small cigar-shaped rolls stuffed with dill-flecked rice, or simmered in bundles over a lamb stew like Lebanese warak enab. Use them to wrap fresh sea bass, stuffed with couscous and roasted vegetables, and grill over charcoal.
vine leaves, water, salt, citric acid.
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