Grape leaves are a popular ingredient in oriental cuisine. In Turkey, rice and minced meat are wrapped in them, in Greece the same filling is seasoned with tomatoes, cinnamon and lemon juice, in Egypt they put feta and lamb - there are many recipes, but the basis for them is the same. Before use, the grape leaf must undergo special processing.
It is better to collect the leaves from the vine in late spring and early summer (May-June), while they are still tender and not covered with dust. It is better to be in time before the treatment of grapes from pests, since despite the fact that most modern sprays are not toxic, and they dissolve in water, nothing can remove the slight sulfur taste.
Choose young, whole leaves of medium size (10-15 centimeters), light green in color and without holes. Grape leaves that are too small will tear during use, and those that are too large are likely to be tough and difficult to chew. The leaves should also be shiny and smooth. Do not pick thick, dull foliage with irregular edges.
It is not the new leaves at the top of the vine that will suit you best, but the lower ones. Leaf pickers are guided by the rule of three - count the top three leaves from the end of the plant and pick the three following them, then move on to the next vine and repeat everything again.
To prepare about 1 kilogram of leaves, you need to collect about 200-250 pieces. It is better to process such a quantity of raw materials in batches of 80 pieces. One such batch will require 8 glasses of water and 2 glasses of salt. Bring the water to a boil, add salt and boil again. Cut off the cuttings from the leaves. Dip the grape leaves into boiling water, laying them out neatly to effectively use the space of the pan. Bring the mixture to a boil again, reduce heat, and simmer for about 5 minutes. Prepare a bowl filled with ice cold water.
Drain the leaves from the leaves and immerse them in an ice "bath" - blanch them. Then pat dry with kitchen paper towels. The grape leaves are ready to use. As such, they can be stored in the refrigerator for up to 2 weeks. If you are not satisfied with such a period and you need longer, then fold the leaves in stacks of 10 pieces, rubbing them gently again to remove all excess moisture, pack them in plastic zip bags and freeze. Do not forget to mark the date on each package. In this form, the leaves can be stored from 2 to 6 months. To defrost them, you just need to put the leaves in a colander and run lukewarm running water.
