These grape vine leaves come from Tokat, a region of Türkiye that the pack describes as known for superior-quality leaves. They are sold as salamura yaprak, meaning preserved in salt water, and arrive in a compact 420 g vacuum bag marked as 100% hand picked with no added preservatives, colours or sweeteners. The pack says they are easy to wrap, which is exactly what you want from a dolma leaf.
Use them for sarma and dolma, the Turkish and Greek stuffed leaves served warm with yoghurt or cold as a meze. Rinse the leaves well in cool water, trim off the stems and place a spoonful of seasoned rice, with or without meat, near the base before rolling them up tightly. Pack the rolls snugly in a pot, add olive oil, lemon juice and water, weigh them down with a plate and cook gently until the rice is tender.
Keep the sealed bag in a cool, dry place. After opening, store any unused leaves in an airtight container in the refrigerator and use them within one week, as advised by the retailer.