Vine leaf

Feuille de vigne

What it is

The Turkish dolma comes from dolmak, to be filled, and the vine leaf travelled with the Ottoman table from the Balkans to the Levant as a wrapper that seasons whatever it holds. Brined and fresh leaves are not interchangeable: brine has already softened and salted the leaf, while a fresh one still carries its tannin and needs blanching.

In the kitchen

Pick fresh leaves in late spring while the veins are still soft and blanch them thirty seconds. Brined leaves want the opposite: ten minutes soaking in cold water, or the finished dolma is inedibly salty.

Goes with

Rice Lamb Olive oil Lemon Feta Mint Pine nut Yogurt

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

In season alongside

Agretti Ashitaba Sweetfish (ayu) Water pepper (tade / benitade) Bitter melon Broccoli

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