Cool Plates features dishes from across the country to help inspire chefs' creativity.
Grape leaves are traditionally used as a wrapping for hot or cold appetizers in the Middle East. But at this modern, Turkish-accented Eastern Mediterranean restaurant, executive chef Ryan Skeen dusts the leaves in tapioca flour, dips them in a batter of chickpea flour and water, and then fries them in canola oil.
The grape leaf chips are served in lieu of or in addition to pita chips. They also are available, as pictured here, with muhamarra, a spread made of red bell pepper, walnuts, olive oil, garlic and lemon juice, for $9.
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