Yesterday I made Poussin in Vine Leaves with Grapes- I've made Dolmades before but never anything else with vine leaves.
Has anyone else used them?
Has anyone else used them?
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A middle eastern shop near me sell leaves in a liquid (oil) in a tin, I was going to make Greek mince wraps, but the price was exorbitant. I didn't buy them.
Russ
Leaves in oil? They are usually preserved in brine/vinegar. Mine weren't expensive at all. A huge pack was about 2 quid and I now have masses left over. Greek stuffed vine leaves are great. I guess that is on my menu now.
Besides the wife said she wouldn't eat them !! I was going to make dolmades.
The leaves tend to be a bit more fragile after freezing so you have to treat them a bit gently, but other than that they froze perfectly. Just thaw and reheat in the microwave or in a steamer with plain water.