The tenderest grape leaves become in the late spring to early summer and can be eaten fresh or stored for later use. When picked they must be blanched in salty water and then cooked with stuffing. The ingredients for stuffing usually include rice, currants, cinnamon, raw pine nuts, sugar and dill among others. This traditional dish is often served as an appetizer.
Don't miss it! Add to your wishlist now and we will remind you in advance