Pork, herbs and spices
The oven should be 350 degrees it cook stuffed grape leaves(I make them all the time!).
Turkey
Apparenty there is. See related link below.
stuffed grape leaves
Zongi is a Chinese rice dumpling that serves as the traditional food of the country. It is made of glutinous rice which is stuffed with various fillings and are usually wrapped in bamboo leaves. These rice dumplings are cooked through steaming or boiling.
Armenia Lebanon. I'm sure. my friend in Lebanese, and she showed us the original recipe. The country that invented stuffed grape leaves is Turkey or formerly known as the Ottoman Empire
Chickory leaves, lemon juice and olive oil are the traditional ingredients in Albania's chickory salad.Specifically, the chickory leaves must be young and severed from the plant's roots. They need to be washed and left to soak for about thirty (30) minutes in cold water. After rinsing the leaves two or three (2-3) more times, they should drain and then cook in boiling, salted water for ten (10) minutes. The leaves then need to be drained and chopped before being mixed with equal amounts of lemon juice and oil.The dish is served cold, and the taste is refreshingly pungent.
Stuffed Grape Leaves diffused to other parts of the world when kings and queens introuduced to Russia and then on a special called the radf it was sent to turkey then around the world through shipping
ingredients of c2
Vine or else Grape Leaves were first produced by Greeks in black sea region before 1800A.D. The Greeks there exploited the nature gifts and they first stuffed them with rice. Nowdays, the product called Stuffed Vine Leaves with Rice or else Dolma or Sarma is coming from this region. Actually the proper terminology is sarma because the rice is wrapped. Dolma is a vegetable you stuff it (such as bell pepper).
I call them dolmades or dolmas.
Surely that depends on what you stuff them with, and how much of it? == ==