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Dry Vine Leaves 250g
Dry Vine Leaves 250g
Regular price
¥1,279
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¥1,279
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per
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Only the soft grape leaves are selected, washed, dried and bottled, making them suitable for dishes such as dolma (grape leaves stuffed with pilaf). The moderate drying gives them a soft finish.
《Preparing dried grape leaves》
Boil in water with a small amount of lemon juice or vinegar.
Then, roll the leaves with rice and other ingredients and simmer, creating the Middle Eastern dish "dolma." It is said to be the origin of cabbage rolls.
《How to make dolma》
Ingredients:
25 grape leaves
1 onion
80g rice
Parsley to taste
- Finely chop the onion and fry it in olive oil. When it is cooked, add the rice and fry.
- Add half a cup of water, bouillon and pepper, mix and fry until the rice is translucent and most of the water has evaporated.
- Add chopped parsley and turn off the heat.
2. Wrap it up.
- Parboil the grape leaves and drain them without tearing them.
- Wrap the ingredients tightly in a long, thin shape similar to cabbage rolls.
- Place the ingredients tightly in the bottom of the pot (so they do not move).
3. Simmer.
- Add 1 cup of water and 3 tablespoons of olive oil to a pot, cover with a lid, and heat on the stove. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes.
- Turn off the heat, add lemon juice, and serve on a plate.
*You can also add chicken to the filling or tomato paste to the broth for a delicious flavor.
《Preparing dried grape leaves》
Boil in water with a small amount of lemon juice or vinegar.
Then, roll the leaves with rice and other ingredients and simmer, creating the Middle Eastern dish "dolma." It is said to be the origin of cabbage rolls.
《How to make dolma》
Ingredients:
25 grape leaves
1 onion
80g rice
Parsley to taste
- Finely chop the onion and fry it in olive oil. When it is cooked, add the rice and fry.
- Add half a cup of water, bouillon and pepper, mix and fry until the rice is translucent and most of the water has evaporated.
- Add chopped parsley and turn off the heat.
2. Wrap it up.
- Parboil the grape leaves and drain them without tearing them.
- Wrap the ingredients tightly in a long, thin shape similar to cabbage rolls.
- Place the ingredients tightly in the bottom of the pot (so they do not move).
3. Simmer.
- Add 1 cup of water and 3 tablespoons of olive oil to a pot, cover with a lid, and heat on the stove. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes.
- Turn off the heat, add lemon juice, and serve on a plate.
*You can also add chicken to the filling or tomato paste to the broth for a delicious flavor.
| Product Details | |
|---|---|
| Name/Product | Dry Vine Leaves |
| Ingredient | Grape leaves Vine leaves |
| Net Weight | 250g |
| Best before | July 31, 2025 |
| Made by, in | SOCIETE LIBANAISE DE BOISSON BECHIR MECHAALANY & FILS/ Lebanon |
| Importer | M&P Corporation |
| Storage | Store away from direct sunlight, high temperatures and humidity. After opening, keep in a refrigerator and use as soon as possible. Store in a cool and dry place. After opening, keep in a refrigerator. |
| Caution | *White spots may appear on the undersides of the leaves, but these are dried grape leaf fibers and not mold. *Please cook before eating. |
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