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Vine Leaves in salted water 600g
Vine Leaves in salted water 600g
Regular price
¥1,279
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Sale price
¥1,279
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per
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These high-quality grape leaves (pickled in brine) are an essential ingredient in dolma (dolmeh/sarma), a famous dish popular in the Middle East, Greece, Turkey, and other countries.
Like cabbage rolls, grape leaves are stuffed with ingredients such as pilaf or meat, rolled up into long, thin strips, and then arranged in a pot and cooked in soup.
At Al Ain, a Lebanese restaurant in Yokohama, they are served like this:
The savory flavor of the meat blends with the fragrant grape leaves, creating a deep, rich flavor.
《Basic Dolma Recipe》
Ingredients:
25 grape leaves
1 onion
80g rice
Parsley, to taste
1/2 bouillon cube
Juice of 1/2 lemon
Pepper, to taste
3 tablespoons olive oil
1. Make the filling.
- Sauté the chopped onion in olive oil, then add the rice, 1/2 cup water, bouillon, and pepper and continue to sauté.
- Once the rice is translucent and most of the liquid has evaporated, add the chopped parsley and turn off the heat.
2. Wrap the filling.
- Briefly parboil the grape leaves and drain them, taking care not to tear them.
- Tightly wrap the filling from step "1" in the leaves, and roll them into a long, thin strip, similar to how you would make cabbage rolls.
- Place the ingredients tightly at the bottom of the pot (so they don't move).
3. Simmer.
- Add 1 cup of water and olive oil to the pot from step 2, cover with a lid, and bring to a boil.
- Once boiling, reduce the heat to low and simmer for 20-30 minutes.
- Remove from the heat, drizzle with lemon juice, and serve on a plate.
＊We also recommend adding chicken to the ingredients or tomato paste to the simmering liquid!
Perfect for home parties and entertaining.
Enjoy authentic Middle Eastern flavors anytime.
Each jar contains approximately 7 rolls, each with 13-15 grape leaves wrapped around them.
※Please note that the number of leaves and rolls may vary slightly depending on the size and thickness of the leaves.
Like cabbage rolls, grape leaves are stuffed with ingredients such as pilaf or meat, rolled up into long, thin strips, and then arranged in a pot and cooked in soup.
At Al Ain, a Lebanese restaurant in Yokohama, they are served like this:
The savory flavor of the meat blends with the fragrant grape leaves, creating a deep, rich flavor.
《Basic Dolma Recipe》
Ingredients:
25 grape leaves
1 onion
80g rice
Parsley, to taste
1/2 bouillon cube
Juice of 1/2 lemon
Pepper, to taste
3 tablespoons olive oil
1. Make the filling.
- Sauté the chopped onion in olive oil, then add the rice, 1/2 cup water, bouillon, and pepper and continue to sauté.
- Once the rice is translucent and most of the liquid has evaporated, add the chopped parsley and turn off the heat.
2. Wrap the filling.
- Briefly parboil the grape leaves and drain them, taking care not to tear them.
- Tightly wrap the filling from step "1" in the leaves, and roll them into a long, thin strip, similar to how you would make cabbage rolls.
- Place the ingredients tightly at the bottom of the pot (so they don't move).
3. Simmer.
- Add 1 cup of water and olive oil to the pot from step 2, cover with a lid, and bring to a boil.
- Once boiling, reduce the heat to low and simmer for 20-30 minutes.
- Remove from the heat, drizzle with lemon juice, and serve on a plate.
＊We also recommend adding chicken to the ingredients or tomato paste to the simmering liquid!
Perfect for home parties and entertaining.
Enjoy authentic Middle Eastern flavors anytime.
Each jar contains approximately 7 rolls, each with 13-15 grape leaves wrapped around them.
※Please note that the number of leaves and rolls may vary slightly depending on the size and thickness of the leaves.
| Product Details | |
|---|---|
| Name/Product | Vine leaves in salted water |
| Ingredients | Vine leaves, Salt |
| Gross Weight | 600g |
| Best before date/Best Before | February 18, 2027 |
| Producer, Country of origin/Made by | SOCIETE LIBANAISE DE BOISSON BECHIR MECHAALANY & FILS/ Lebanon |
| Importer | M&P Co., Ltd. |
| Storage Instructions | Store away from direct sunlight, high temperatures and humidity. After opening, store in the refrigerator and use as soon as possible. |
| Cautions | Cook before eating. |
