Dry Vine Leaves

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Vine leaves used for Dolma.
¥1,279
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Selected only the soft leaves suitable for making Dolma, then dried after washing and put into a jar.

With moderate drying, the leaves are made soft.


- How to prepare dried vine leaves

Parboil in hot water with little lemon juice or vinegar.

Afterwards, using these vine leaves and rolling rice or other stuffings Dolma can be made.


- Recipe for basic Dolma

25 vine leaves 

1 onion

80g rice

Some parsley

1/2  soup bouillon

1/2 of lemon juice

Some black pepper

2 tablespoons of olive oil


1. Prepare the stuffings for the vine leaves

  - Mince the onion and fry in the pan with olive oil 

  - Mix half a cup of water, rice, bouillon and back pepper. Then fry them till the water evaporate and the rice gets clear.

  - Add minced parsley.

2. Roll into the vine leaf

  - Boil the vine leaf for a little while and drain carefully so it won't brake.

  - Roll the stuffings into narrow roll.

  - Lay the rolls in the bottom of the pot and make sure the surface is covered.

3. Simmer.

  - Add 1 cup of water and 3 tablespoons of olive oil to the pan. Turn the heat on strong till it boils and after boiling turn the heat down to cook slowly. Simmer for 23-30min.

  - Turn the heat off, decorate on a plate and sprinkle lemon juice on it.

*It is also nice to add some chicken or put some tomato paste in the soup.


<Product Details>

Name: Dry Vine Leaves

Ingredients: Vine leaves

Net Weight: 250g

Manufacturer: SOCIETE LIBANAISE DE BOISSON BECHIR MECHAALANY & FILS / Lebanon

Imported by: M&P Corporation


For preservation, store in a cool and dry place. After opening, keep in a refrigerator.


Caution* There maybe some white spots on the back of the leaves. Those are not mold but the vine fibers that gathered.

              * Cook with heat before eating.



Expiry date: Please check on Japanese item page.