What Are Vine Leaves Called

The names for vine leaves differ across regions and cuisines:

• Greek Dolmades: In Greek cuisine, vine leaves are typically referred to as “dolmades.” These delicate leaves are often used to wrap fillings made from rice, herbs, and occasionally meat. Dolmades are a beloved Greek specialty that is enjoyed as an appetizer or main course.
• Turkish Sarma: In Turkish cuisine, vine leaves are known as “sarma.” Sarma is a popular dish made by rolling a filling, often containing rice, ground meat, and spices, in vine leaves. These rolls are then gently simmered in a flavorful broth until tender and delicious.
• Lebanese Warak Enab: In Lebanese cuisine, vine leaves are called “warak enab.” Warak enab is a traditional dish made by stuffing vine leaves with a mixture of rice, herbs, and sometimes minced meat. These stuffed leaves are then cooked until tender and served as a delightful appetizer or main dish.
• Italian Braciola: In Italian culinary traditions, vine leaves are known as “braciola” or “involtini.” These leaves are often used to wrap around meat, cheese, or other fillings. The wrapped ingredients are then cooked until tender, creating a flavorful and unique dish.
• Spanish Hojas de Parra: In Spanish cuisine, vine leaves are commonly called “hojas de parra.” These tender leaves are often used to prepare a dish called “dolmas de hojas de parra,” which consists of vine leaves stuffed with rice and other delightful ingredients. Hojas de parra can also be found in other Mediterranean countries.

No matter what name they go by, vine leaves play an essential role in many cultural cuisines worldwide. Whether you’re savoring Greek Dolmades, Turkish Sarma, Lebanese Warak Enab, Italian Braciola, or Spanish Hojas de Parra, the distinct flavors and textures of vine leaves add a unique element to these dishes. So, next time you enjoy a stuffed vine leaf delicacy, you’ll have a better understanding of what they are called in different parts of the world!