Besides the usual tabouli, hummus, etc, what goes well with stuffed grape leaves?

Question

I bought quite a few. Can I dip them in something? Or -- just name some good sides I'm not thinking of...

I just tried plain yoghourt.

Delicious.

Answer 1

I'm from the middle east so I know this...don't dip dolma/sarma(stuffed grape leaves) in hummus, not made for it, only pitabread for hummus

my favorite dip is plain yogurt, the tangy kind...mmm so good

Dolma - Stuffed grape leaves with meat
Sarma - Stuffed grape leaves WITHOUT meat

Answer 2

I'm lookin' for some great and authentic sides as well. It seems a very hard thing to find after several days of looking. I can think of SOME, but having the ability to get the product isn't an option. I'd think lamb, but too expensive, or goat, but not able to be sold in the US, so I need options. Good ones, and not recipes for what I already have!

Answer 3

Stuffed Grape Leaves
INGREDIENTS
1 tablespoon olive oil
2 onions, minced
1 1/2 cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed
DIRECTIONS
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.
Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
Rinse 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.
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.

Answer 4

if you are a meat eater, this is my fave.ground lamb/bread crumbs/finely chopped onion +garlic salt, pepper to taste, other spices you like.roll up in leaves and steam or i also like to bake them slow in a marinara type sauce.(sorta like a Mediterranean version of cabbage rolls)

Answer 5

We eat dolmah with roasted zatar encrusted tofu, plum sauce, yogurt seasoned with salt and pepper, and of course, lahvosh!

Answer 6

Goes well with Asian Pork Chops.