Grape leaves Grape leaves Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. 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. Dolma, sarma and Vietnamese Thịt bò nướng lá lốt (lá lốt is a related leaf) are some foods that incorporate grape leaves. The cultural cuisines that use grape leaves include: In indigenous medicine, grape leaves were used to stop bleeding,
Stuffed squash similar as for punjene paprike or sarma. Often, punjene tikvice (stuffed squashes) and punjene paprike (stuffed peppers) are made together, as a mixed dish. The name in various languages generally means literally "stuffed squash": ; ; ; ; ; ; ; ; "kousa mahshi" / ALA-LC: "kūsā maḥshī". In the Levant, this dish is flavoured with mint and garlic. In Cyprus, the flowers of the marrow are also stuffed. The cultivar is called "Cousa" in Robinson and Decker-Walters (1997) p. 77: "Some summer squash cultivars, e.g. the vegetable marrows ("Cucurbita pepo") are consumed when almost mature. In the Middle East,