Cypressa - Stuffed Vine Leaves, 280g

Quick Description

Cypressa Stuffed Vine Leaves, 280g: Delicious Mediterranean delicacy with tender vine leaves, rice, and herbs.

Key Information

• Can be served cold as part of a meze platter or as a warm dish
• Authentic product
• Plant-Based

Product Overview

Cypressa Stuffed Vine Leaves, available in a 280g package from PlantX and offers a delightful taste of Mediterranean cuisine. These vine leaves are carefully selected and expertly prepared to create a savoury and satisfying culinary experience.

Each vine leaf is meticulously stuffed with a flavourful mixture of rice, herbs, spices, and sometimes plant-based meat, creating a perfect balance of textures and tastes. These stuffed vine leaves are then gently cooked to perfection, resulting in a tender, aromatic, and utterly delicious treat.

Cypressa, a well-respected brand known for its commitment to quality Mediterranean products, ensures that its Stuffed Vine Leaves maintain an authentic taste and consistency. They make for an ideal appetizer, side dish, or even a light meal when paired with a refreshing yoghurt-based dipping sauce or a drizzle of olive oil.

Whether you're a seasoned connoisseur of Mediterranean cuisine or simply looking to explore new flavours, Cypressa Stuffed Vine Leaves are a convenient and delicious vegan choice that captures the essence of this beloved regional delicacy. Enjoy the rich flavours and tradition of the Mediterranean with Cypressa's Stuffed Vine Leaves, a culinary experience that transports your taste buds to the sunny shores of the Mediterranean.

Ingredients

Rice (41%), Vine Leaves, Soya Oil, Spearmint, Dill, Black Pepper, Acidity Regulator: Citric Acid.

Frequently Asked Questions

How are Cypressa Stuffed Vine Leaves made?

Prepare the Grape Leaves: If you are using grape leaves that are preserved in brine, remove them from the jar and rinse them thoroughly in cold water to remove excess salt. Carefully separate the leaves and set them aside.

Prepare the Filling: In a large mixing bowl, combine the long-grain rice, finely chopped onion, fresh dill, fresh mint, olive oil, lemon juice, salt, and pepper. The exact measurements may vary depending on your taste, but a common ratio is about 1 cup of rice to 1 medium-sized onion, and a few tablespoons each of fresh dill and mint. The olive oil and lemon juice should be added to taste for the desired consistency and flavour.

Stuff the Grape Leaves: Lay out one grape leaf at a time with the shiny side down, and place a small amount of the rice mixture in the centre, near the stem end of the leaf. Be careful not to overfill, as the rice will expand as it cooks. Fold the sides of the leaf over the filling, then roll it up tightly, similar to how you would roll a burrito. Repeat this process for each grape leaf.

Cook the Stuffed Vine Leaves: Arrange the stuffed grape leaves in a large, heavy-bottomed pot, seam side down, in a single layer. Stack them in multiple layers if necessary. Pour enough water into the pot to cover the stuffed grape leaves. Place a heavy plate or a lid that fits inside the pot on top of the stuffed grape leaves to keep them from unravelling during cooking.

Simmer and Cook: Cover the pot and bring it to a boil over medium-high heat. Once it's boiling, reduce the heat to low and let the stuffed vine leaves simmer for about 45 minutes to an hour, or until the rice is cooked and the leaves are tender.

Cool and Serve: Once cooked, remove the stuffed vine leaves from the pot and allow them to cool to room temperature. They are often served at room temperature or slightly chilled, drizzled with a bit of olive oil and a squeeze of lemon juice.