grape leaves

{{Short description|Ingredient in various cuisines}}

{{redirect|Vine leaves|leaves of vines|Vine}}

{{for|stuffed grape leaves|Stuffed leaves}}

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| name = Grape leaves

| image = Merchant selling grape leaves, Al-Hamidiyah Souq, Damascus, Syria.jpg

| caption = Merchant selling grape leaves in Damascus (2008)

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Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans.{{cite web|first1=Julia|last1=Ingalls|access-date=2020-12-16|title=The Complicated Comfort Of Syrian Grape Leaves|url=https://laist.com/2019/10/01/finding_syrian_grape_leaves_los_angeles.php|website=LAist|date=October 2019 }}{{cite web|first1=Eleni|last1=Sakellis|access-date=2020-12-16|title=Dolamadakia, Stuffed Grape Leaves|url=https://www.thenationalherald.com/food_travel_food/arthro/dolamadakia_stuffed_grape_leaves-584815/|website=The National Herald|archive-date=2021-10-27|archive-url=https://web.archive.org/web/20211027034946/https://www.thenationalherald.com/food_travel_food/arthro/dolamadakia_stuffed_grape_leaves-584815/|url-status=dead}} The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma (often, sarma), found widely in the Mediterranean, Caucasus, Balkans, and Middle East.{{cite book|editor-first1=Alan|editor-last1=Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA879|page=879|publisher=Oxford University Press|date=2014|isbn=978-0-19-967733-7|via=Google Books}} They may also be used in various other recipes and dishes.{{cite web|access-date=2020-12-16|title=Grape Leaf Herb and Yogurt Pie|url=https://www.splendidtable.org/story/2011/05/05/grape-leaf-herb-and-yogurt-pie|website=The Splendid Table}} When cut into smaller pieces they are used as a savory addition to soups that include greens and cabbage.John Thorne. [https://books.google.com/books?id=VEWmQ53--v0C&pg=PA183 Simple Cooking]. Farrar, Straus and Giroux; 16 November 1996. {{ISBN|978-0-86547-504-5}}. p. 183–.