chichukai
Vine Leaves 600g
Vine Leaves 600g
Regular price
¥1,279
Regular price
Sale price
¥1,279
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per
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A fine grape leaf essential to the famous Middle Eastern dish, dolma.
Like cabbage rolls, pilaf, meat, and other ingredients are stuffed into grape leaves, rolled into thin strips, arranged in a pot, and cooked in soup.
The Lebanese style is like this (by Lebanese Cuisine Al Ain (Yokohama)) ↓
The umami of the meat and the scent of the grape leaves make it an exquisite taste.
《How to make basic dolma》
material:
25 grape leaves
1 onion
80g rice
appropriate amount of parsley
1/2 bouillon cube
1/2 lemon juice
Pepper to taste
2 tablespoons olive oil
1. Make the contents of the stuffing.
- Finely chop the onion and fry it in olive oil.
- Add half a cup of water, bouillon and pepper, mix and stir until the rice is translucent and almost dry.
- Add chopped parsley and turn off the heat.
2. Wrap.
- Quickly parboil the grape leaves and drain the water so they don't break.
- Just like cabbage rolls, wrap the ingredients in a long and narrow shape.
- Cover the bottom of the pot tightly (do not move).
3. Let it simmer.
- Add 1 cup of water and 3 tbsp of olive oil, cover with a drop lid and bring to a boil.
- Turn off the heat, sprinkle with lemon juice, and serve on a plate.
*It is also delicious if you add chicken to the ingredients or tomato paste to the broth.
One bottle contains 7 rolls of 13-15 grape leaves.
Like cabbage rolls, pilaf, meat, and other ingredients are stuffed into grape leaves, rolled into thin strips, arranged in a pot, and cooked in soup.
The Lebanese style is like this (by Lebanese Cuisine Al Ain (Yokohama)) ↓
The umami of the meat and the scent of the grape leaves make it an exquisite taste.
《How to make basic dolma》
material:
25 grape leaves
1 onion
80g rice
appropriate amount of parsley
1/2 bouillon cube
1/2 lemon juice
Pepper to taste
2 tablespoons olive oil
1. Make the contents of the stuffing.
- Finely chop the onion and fry it in olive oil.
- Add half a cup of water, bouillon and pepper, mix and stir until the rice is translucent and almost dry.
- Add chopped parsley and turn off the heat.
2. Wrap.
- Quickly parboil the grape leaves and drain the water so they don't break.
- Just like cabbage rolls, wrap the ingredients in a long and narrow shape.
- Cover the bottom of the pot tightly (do not move).
3. Let it simmer.
- Add 1 cup of water and 3 tbsp of olive oil, cover with a drop lid and bring to a boil.
- Turn off the heat, sprinkle with lemon juice, and serve on a plate.
*It is also delicious if you add chicken to the ingredients or tomato paste to the broth.
One bottle contains 7 rolls of 13-15 grape leaves.
| Product Details | |
|---|---|
| Name/Product | Grape leaves (pickled in brine) Vine leaves in salted water |
| Ingredients/Ingredients | grape leaves, salt vine leaves, salt |
| Solid weight/Net Weight | 450g |
| Gross Weight | 600g |
| Expiration date/Best Before | October 12, 2023 |
| Producer, country of origin/Made by | SOCIETE LIBANAISE DE BOISSON BECHIR MECHAALANY & FILS/ Lebanon |
| Importer | M&P Co., Ltd. |
| Preservation method | Store away from direct sunlight, high temperature and humidity. Please refrigerate after opening and use as soon as possible. |
| please note | Please heat and enjoy. |
