Net Quantity (g/ml):
Onion (38.6%), water (20%), rice (19.5%), vine leaves (10%), sunflower oil (7.6%), salt, spices, currants (0.36%) , sugar, acidity regulator (citric acid.
Tat Dolma Stuffed Vine Leaves (Zeytinyagli Yaprak Sarma) is produced from carefully selected materials. It tastes just like homemade. You can eat it safely and with pleasure. Enjoy it as soon as you open it. Tat Ready Meals offers you a practical meal and saves you the trouble of preparing meals.
Contains gluten and currants.
Store in a cool and dry environment. After opening, it should be stored in the refrigerator and preferably consumed within 2 days.
Meze Culture in Turkiye
The word “meze” derives from the Persian word “maza,” meaning “taste.” Meze in Turkey is a way of life around the table, it is spending long hours in the company of loved ones. Meze are not there to full you up, but rather to change the tastes in your mouth while enjoying your meal!
Meze can be enjoyed with any kind of beverages.
A meze can be anything served in small plates: herbs with yoğurt (can be served cold or warm), turşu (pickles), ezine cheese and melon, olive oil-based vegetable dishes, zeytinyağlı sarma (stuffed grape (vine) leaves or cabbage leaves cooked in olive oil), haydari (strained yoğurt with herbs, spices, and garlic), lakerda (pickled bonito), arugula salad, tomato and onion salad, charred eggplant salad, marinated fish, octopus salad, karides söğüş (boiled shrimps served cold with olive oil), sautéed wild herbs served with garlic, pilaki (tomato sauce and olive oil-braised navy beans), fava (mashed fava beans served with onions and olive oil), olives, şakşuka (fried eggplants with tomato sauce), celery salad, artichokes in olive oil…
We should say that the meze table should be balanced in acid, fat, and salt. Toasted bread, pita bread, or cornbread may be served with the mezes. (Source: Gogastronomyturkiye)