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ampelófylla

αμπελόφυλλα

Grape Leaves

Grape leaves. Young tender ones are best for parboiling and making into dolmádes or yiapraki; out of season you can buy them preserved in jars (συσκευασμένα σε βάζο, syskevasména se vázo).

Vegetables, greens and pulses

Text © Dana Facaros

Image by Walt Stoneburner