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Grape leaves are used in the cuisines of a number of cultures, including Armenian cuisine, Assyrian cuisine, Persian cuisine, Greek cuisine, Bulgarian cuisine, Romanian cuisine, Arab cuisine, Lebanese, Turkish cuisine, and Vietnamese cuisine. 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
In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.
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