For a more complete description of its culinary uses, see Dolma.
Stuffed Grape Leaves
Stuffed grape leaves with yogurt mint sauce
Grape leaves are used in the cuisines of a number of cultures, including Armenian cuisine, Assyrian cuisine, Persian cuisine, Greek cuisine, Bulgarian cuisine, Romanian cuisine, Arab cuisine, Lebanese, Turkish cuisine, and Vietnamese cuisine. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish.
In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.