Quote:
Originally Posted by cheebacheeba
Yeah chrono - they get called "vine leaves" here, though I always assumed they might be from something like a grapevine. I find them to be hit and miss - they need to have the right balance of acidity I'd say. There's a lebanese restaurant in Sydney that's been open for 40+ years, and holy shit, they just do the best ever vine leaves.
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Glad I'm not the only one who likes them (or even knows what they are!)... I know what you mean, though; too acidic is no good, and sometimes they can get too oily as well.
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Been really really lazy cooking-wise. Thank GOD for Trader Joe's frozen dinners... Last night it was Chicken Gorgonzola and tonight it was Chicken Serenada, with steamed broccoli with garlic and onions.