chichukai
Vine Leaves 600g
Vine Leaves 600g
Regular price
¥1,279
Regular price
Sale price
¥1,279
Unit price
per
Tax included.
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These high-quality grape leaves are an essential ingredient in famous Middle Eastern dishes such as dolma.
Like cabbage rolls, grape leaves are stuffed with ingredients such as pilaf or meat, rolled up into strips, and then arranged in a pot to cook in soup.
The Lebanese style looks like this (by Lebanese Cuisine Al Ain (Yokohama)) ↓
The delicious flavor of the meat and the aroma of the grape leaves permeate the dish, making it extremely delicious♪
《How to make basic dolma》
Ingredients:
25 grape leaves
1 onion
80g rice
Parsley, to taste
1/2 bouillon cube
Juice of 1/2 lemon
Pepper, to taste
2 tablespoons olive oil
1. Prepare the filling.
- 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.
- Quickly parboil the grape leaves and drain them without tearing them.
- Wrap the ingredients tightly in a long, thin shape similar to how you would make cabbage rolls.
- Place the leaves 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, cover with a lid, and bring to a boil. Once boiled, 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.
Each bottle contains 7 rolls of approximately 13 to 15 grape leaves.
Like cabbage rolls, grape leaves are stuffed with ingredients such as pilaf or meat, rolled up into strips, and then arranged in a pot to cook in soup.
The Lebanese style looks like this (by Lebanese Cuisine Al Ain (Yokohama)) ↓
The delicious flavor of the meat and the aroma of the grape leaves permeate the dish, making it extremely delicious♪
《How to make basic dolma》
Ingredients:
25 grape leaves
1 onion
80g rice
Parsley, to taste
1/2 bouillon cube
Juice of 1/2 lemon
Pepper, to taste
2 tablespoons olive oil
1. Prepare the filling.
- 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.
- Quickly parboil the grape leaves and drain them without tearing them.
- Wrap the ingredients tightly in a long, thin shape similar to how you would make cabbage rolls.
- Place the leaves 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, cover with a lid, and bring to a boil. Once boiled, 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.
Each bottle contains 7 rolls of approximately 13 to 15 grape leaves.
| Product Details | |
|---|---|
| Name/Product | Grape leaves (pickled in salt water) Vine leaves in salted water |
| Ingredients | Vine leaves, Salt |
| Net Weight | 450g |
| Gross Weight | 600g |
| Best before date/Best Before | July 31, 2025 |
| 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. |
