Tabboule with Vine Leaves!
Vine Leaves, also known as Grape Leaves are famously used in the Lebanese cuisine. They are usually picked fresh and stuffed with a mixture of rice, meat and tomatoes then cooked and served with yoghurt. They are also stuffed with rice and vegetables and served as a mezze dish “Warak Inab bil Zeit” or pickled for winter use.
Vine leaves make there way on their mother vine early Spring, around April and March. Newly developed soft and bright green leaves are picked and eaten with Tabboule, as a lettuce replacement.
Simply delicious, you should try it
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