Elifce Salamura Asma Yaprağı are vine leaves preserved in brine, sold in a 400 g pouch. The front of the pack names them 'Tokat tipi' (Tokat type), after the Tokat region of Turkey, which is well known for the quality of its vine leaves, and the small print describes the contents as vine leaves in brine in several languages. They are ready to be rinsed and used, which saves the work of picking, blanching and curing fresh leaves.
The classic use is yaprak sarma: rinse the leaves well in warm water to remove the excess brine, and then fill each leaf with a rice mixture and roll it up tightly, either for an olive-oil version served cold or for a meaty version cooked in broth and served hot with yoghurt. The leaves can also wrap fish, cheese or minced meat for grilling and baking, or be shredded into pastries and salads.
Brined leaves are salty, so always rinse them and, if needed, soak them briefly in fresh water before cooking. After opening, it is sensible to keep unused leaves refrigerated, covered with their brine, and to follow the storage and best-before information printed on the pack.