Collection: yaprak

The leaves, which are carefully collected from the vineyards, are pickled and packaged. Pickled vine leaves, which preserve their freshness when plucked from the branch, are ready to meet the palate. The leaves, which attract attention with their thinness, prevent the inside of the wrapping from bursting and dispersing during cooking with its durable structure that is not easily torn and pierced. It adds flavor to your stuffed and wraps with its special taste.

Direct from California, Orlando Grape Leaves are picked fresh from the vine when they are at their most tender. The basis for stuffed grape leaves, a classic appetizer in many cultures, vine leaves can be boiled or steamed and wrapped with a variety of fillings. In classic Greek and Turkish meze tables, they are filled with rice and sometimes ground meat, onion, herbs and spices. For variation, stuff the vine leaves with quinoa, onion, fresh mint and pine nuts and serve with tzatziki. Drizzle with olive oil and a squeeze of lemon.

The leaves, which are carefully collected from the vineyards, are pickled and packaged. Pickled vine leaves, which preserve their freshness when plucked from the branch, are ready to meet the palate. The leaves, which attract attention with their thinness, prevent the inside of the wrapping from bursting and dispersing during cooking with its durable structure that is not easily torn and pierced. It adds flavor to your stuffed and wraps with its special taste.

Grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Gurme 212 agro team is using only pesticide free, early harvest, California style grape leaves from Aegean region of Turkey.