NAMLI Tokat Grape Leaves 2000g

Variant:

2000 cc 3 kg 4 kg

Description

Perfect for Sarma, Dolma and Turkish Specialities

If you have ever tasted homemade sarma, you know that the quality of the grape leaves makes all the difference. With NAMLI Tokat Grape Leaves in Brine, you can bring a traditional ingredient of Turkish cuisine straight into your kitchen – tender, aromatic and ideal for stuffing, wrapping and cooking.

The Tokat region in Türkiye is especially known for its high-quality grape leaves. Grape leaves from the Erbaa area in particular are highly valued in Turkish cooking for their fine, thin texture and pleasant bite. These qualities make Tokat grape leaves a popular choice for classic Yaprak Sarma, stuffed vine leaves and Mediterranean appetisers.

What Makes Tokat Grape Leaves So Special?

Tokat is considered one of Türkiye’s most renowned regions for grape leaves in brine. The grape leaves traditionally grown in this area are known for their delicate structure, good flexibility and fine flavour. This makes them easy to roll and perfect for sarma filled with rice, herbs, spices, olive oil or minced meat.

NAMLI Tokat Grape Leaves are preserved in brine to keep them long-lasting while maintaining their characteristic flavour. Before use, simply rinse or briefly soak the leaves to remove excess salt. They are then ready to be filled with your favourite sarma mixture.

Ideal for Traditional Sarma

One of the best-known dishes made with grape leaves is Yaprak Sarma: tender vine leaves filled with a fragrant mixture of rice, onions, parsley, mint, dill, spices and olive oil. The vegetarian version, Zeytinyağlı Sarma, is especially popular and is usually served cold or at room temperature. For a heartier dish, grape leaves can also be filled with minced meat and served warm with yoghurt.

With NAMLI Tokat Grape Leaves in Brine, preparing authentic sarma is simple and convenient. The leaves are practically prepared, easy to shape and ideal for anyone who wants to enjoy traditional Turkish home cooking at home.

How to Prepare the Grape Leaves

Take out as many leaves as you need from the brine and rinse them well under running water. If you like, soak them in warm water for a few minutes to soften the flavour and make them even more supple. Then place a small amount of filling on each leaf, fold in the sides and roll it up tightly. Arrange the stuffed grape leaves closely in a pot, add a little water and olive oil and cook gently until tender. Serve warm, cold or at room temperature.

Versatile in the Kitchen

NAMLI Tokat Grape Leaves are not just for classic sarma, but also for many other Middle Eastern, Turkish and Mediterranean dishes. Use them for rice-filled grape leaves, vegetarian mezze, warm dolma variations with meat, appetiser platters, yoghurt dips or creative wraps with a Turkish twist.

NAMLI Tokat Grape Leaves at a Glance
• Grape leaves in brine from Türkiye
• A speciality from the traditional Tokat region
• Ideal for Yaprak Sarma, Dolma and stuffed grape leaves
• Tender, aromatic and easy to roll
• Conveniently preserved in brine and long-lasting
• Perfect for Turkish, Middle Eastern and Mediterranean cuisine

With NAMLI Tokat Grape Leaves in Brine, you can bring the authentic taste of Turkish cuisine to your table. Whether for festive mezze, a family meal or homemade sarma just like it is made in Türkiye, these grape leaves are the perfect base for truly flavourful dishes and memorable meals.

Ingredients & Nutritional Values

Ingredients: Grape leaves, water, salt, citric acid (E330).

*This information refers to the current recipe. As we continuously improve our products, you may find both updated and previously labelled versions available in stores. The information on the product packaging is therefore always the definitive source.