Welcome to Gourmante

The House of Premium Products

We have more than 150 products

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Our Specialist Products

About Us

Our Story Make History

We have a proud and rich history, Gourmante has always kept on increasing the quality of their products. Now over 150 products with all best selling items. We produces one of the premium quality to our customers.

Fun Fact

Why Does Gourmante Always uses Glass Jar ?

The reason behind using the glass jar is the Glass doesn’t leach chemicals, You can use glass for a longer period of time, The production of glass is more environmentally-friendly, Glass is truly recyclable. We use Glass jars for our premium products, So that customers can see through what they are eating.

Glass jars are far more expensive than tin cans and plastics bottles.

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Special Items

Best Recommendation Products

Olive Oil

Extra Virgin oil

Cold Press

100% natural

Marinated Eggplant

Freshly Packed

Best Quality

Amazing Taste

Vine Leaves

Freshly Packed

Best Quality

Amazing Taste

100% Extra Virgin Oil

Total Fat

.............................. 14g

Saturated Fat

.............................. 2g

Cholesterol

.............................. 0g

Sodium

.............................. 0g

Acidity

............................ 0.5%

Protein

.............................. 0g

Sugars

.............................. 0g

Our Products

100% Natural and Fresh

340g

185g

900ml

900ml

850g

850g

1165g

500ml

565g

3.1 Kg

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Recipes

Tips & Tricks

Greek Dolmas Recipe

Step 1

Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.

Step 2

Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, all spice and cumin. Let mixture cool.

Step 3

Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.

Step 4

Rinse the Gourmante grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.

Step 5

Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Mutabal Recipe

Step 1

Preheat a charcoal grill for medium heat and lightly oil the grate. Prick the skin of the eggplants several times with a knife.

Step 2

Cook directly on the preheated grill, turning frequently, until eggplants have collapsed and are very soft and the skin has charred, 25 to 30 minutes. Transfer to a bowl, cover with aluminum foil, and allow to cool, about 15 minutes..

Step 3

When eggplants are cool enough to handle, cut them in half and scrape out the flesh. Put the flesh into a colander and place over a bowl to drain, 5 to 10 minutes..

Step 4

Transfer to a mixing bowl, add crushed garlic and salt, and mash until creamy, about 5 minutes. Whisk in lemon juice, tahini, 3 tablespoons olive oil, and black pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.

Step 5

Taste, adjust seasonings, and stir in parsley and mint. Transfer to a small dish. Use the back of a spoon to swirl indentations on the surface, drizzle with remaining olive oil, and garnish with pomegranate seeds.

Creamy Mushroom Recipe

Step 1

Melt butter in a medium saucepan over medium heat. Saute Gourmante mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.

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