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Grape leaves - without them, it is impossible to imagine Armenian, Greek, Bulgarian, Moldovan, Vietnamese and many other national cuisines. At the same time, the most famous dish of grape leaves stuffed with minced meat – dolma - has become truly international. In addition, young grape leaves are used for stewing and marinades, they are salted, added to soups and meat stews.
Grape leaves, table salt, acidity regulator: citric acid, drinking water
By 100 grams
0,3Protein 0Fat 2,9Carbors 55/13kJ/kcal