Vine Leaves in Salted Water
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
Manufacturer / Country of Origin: 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* Cook with heat before eating.
Expiry date: Please check on Japanese item
page.
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