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Article: Wrapped and Zapped; Microwaving Stuffed Grape Leaves
- Article from:
- The Washington Post
- Article date:
- September 25, 1991
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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From Paris to Pakistan, the challenge facing every cook is
keeping food succulent when it's exposed to heat. One ancient
practice that still works is tucking food into moist leaves before
cooking.
Step off the Star Ferry from Kowloon onto Hong Kong Island and
you'll immediately be offered rice steamed in banana leaves. In
Mexico it's corn husks wrapped around steamed cornmeal and pinto
beans, and in India papaya leaves filled with spiced lentils and
rice do the job. In Mediterranean countries, North Africa, the
Middle East and North America grape leaves are a favorite wrapping
for food.
Loved for their lemony flavor, grape leaves make small,
sophisticated bundles of food that are like ...
Related newspaper, magazine, and journal articles:
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Article: Fine off the vine,: Roll your own stuffed grape ...
Sunday Gazette-Mail;
April 4, 2004 ;
536 words
... ... your hands on some high-quality grape leaves. (What did you think we meant ... jarred route. But that's OK. Jarred grape leaves are good. If you've ever eaten dolmades, stuffed grape leaves, at a Greek or Middle Eastern restaurant ...
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