Vine Leaf

vine leaf

Vine Leaf

  • Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

Vine leaves are a staple of Greek and, if it comes to that, Middle Eastern cooking. If you lived in Cyprus and you had a grapevine or two trained over a trellis to provide protection against the hot sun, you could pick your own vine leaves and use them fresh in your kitchen. (You could make your own wine, too, to drink with it). You’d take care to pick them at about medium size, and you’d have made sure they had a constant supply of water so the leaves weren’t stringy and tough, and you’d cook up some great dishes in that traditional old oven in your traditional old kitchen.

But you don’t, and you haven’t, so we’ve done it for you.

The first thing to do when you want to cook with your vine leaves is to blanch them by plunging them first into boiling water and then into iced water. Done that? Then you’re ready to stuff the leaves.

Some advice on stuffing. First, stuffed vine leaves usually contain some rice, and there are two ways to deal with the rice: don’t precook, but soak for ten minutes in hot water and then drain, OR fry in olive oil for five minutes. If you choose the second option, you’ll get even better results if you have first sautéed finely chopped onion in the same oil until it’s translucent. (The onion won’t be wasted; you’re going to use it in the fillings).

In Cyprus, the filling would usually be rice, chopped onion, minced beef or minced lamb, salt and pepper, and MINT (don’t forget the mint). You could also add a small amount of cinnamon. However, if you’re cooking for vegetarian tastes, leave out the meat and add allspice, dill, parsley and lemon.

Now take the first leaf, place it shiny side down, and trim off the stem. Place the stuffing on the leaf, fold in the sides and roll it, stem end to tip. Then pack your stuffed and rolled leaves into the dish they’ll be cooked in, putting them in up to three layers if necessary, and either bake or steam them.

For baking, pre-heat the oven to 350, put a lid or heavy plate on the rolled leaves in direct contact so they stay put, pour on water (or, better, broth), and bake for between 30 minutes and an hour depending on how big they are and whether the broth or water was hot to start with. Steaming can take a bit longer.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968