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Grape leaves , green, 0.5 kg box


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  • Grape leaves are medium to large in size and are cordate, or heart-shaped. Grape leaves grow on climbing vines that can reach over seventeen meters in height. The vines use forking tendrils, which are tiny branches that twist around other plants and objects to climb. Grape leaves are tender and have a light citrusy, green, and tangy taste.

  • Grape leaves can be used raw in salads or in cooked applications such as steaming and boiling. They are most commonly stuffed with seasonal and regional vegetables, rice, and meats and are cooked into a soft texture. They can also be adorned with traditional sauces made from cheeses, citrus, cream, olive oil, vinegar. Fresh grape leaves are recommended to be blanched in hot water or a brine solution of salt and water to create an edible and flexible product. In addition to fresh leaves, Grape leaves can also be found in the store already canned and preserved. Grape leaves pair well with bulgar, pine nuts, yogurt, herbs such as mint, dill, and parsley, aromatics such as fennel, onions, and garlic, meats such as minced lamb, beef, lemon, and eggplant.

  • They will keep for a couple of days when stored fresh in the refrigerator and up to six months when wrapped in plastic and stored in an airtight container or plastic bag in the freezer.

  • Grape Leaves


    grape leaves
    2 Tbsp. olive oil
    0.68 kilograms ground beef
    1 onion (chopped, about 1/2 cup)
    3 cloves garlic (minced)
    1 tsp. cumin
    15 grams parsley (chopped)
    59 ml mint (chopped)
    2 tsp. lemon zest
    185 grams basmati rice (cooked)
    1.42 liters chicken stock
    1 tsp. sea salt
    1/2 tsp. fresh ground black pepper


    1. Heat olive oil in a large skillet. Add ground beef, onion, and garlic, and cook 5-6 minutes until meat is cooked through. Stir in cumin, parsley, and mint. Remove from heat and let cool slightly. Stir in lemon zest and cooked rice. Season with salt and pepper.
    2. Bring 6 cups of chicken stock to a boil. Drain and rinse grape leaves. Remove stems. Working in batches drops leaves into boiling stock and cook for 5 minutes. Drain and cool.
    3. Place a leaf with the vein side up on the work surface. Form 1 tablespoon filling into a tube shape and place in the center of the leaf. Fold edges of leaf into the center and roll, tucking any edges in as needed.
    4. Set the Smart Oven+ Attachment base pan with the heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water.
    5. Arrange grape leaves on Perforated Steamer Tray; set Perforated Steamer Tray in Water Basin Pan, cover with Lid, and place in oven. On STEAM mode, steam grape leaves for 35-40 minutes. To test if they are finished, remove one grape leaf and carefully unroll to see if the filling holds shape and is firm.
    6. Remove from Steamer and serve warm or at room temperature.