Vine Leaves in Salted Water

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High quality Lebanese vine leaves.
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Necessary for the famous middle eastern dish Dolma.

Alike rolled cabbage, there are minced meat or pilaf put in the vine leaves and narrowly rolled, then cooked in a pot with soup.

- 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.

1 jar contains about 13 to 15 vine leaves.

<Product Detail>

Name: Vine leaves in salted water

Product: Vine leaves, Salt

Net Weight / Gross Weight: 450g / 600g


Imported by: M&P Corporation

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

Caution* Cook with heat before eating.


Expiry date: Please check on Japanese item page.