What to Serve with Olive Oil-Stuffed Grape Leaves

The classic accompaniments for olive oil-stuffed grape leaves are plain yogurt, a lemon wedge, and a glass of ayran, a salted yogurt drink. The balance of rice, onion, and spices in the grape leaves comes through more clearly with the tang of yogurt, making yogurt an almost indispensable accompaniment. Olive oil-stuffed grape leaves are usually served as part of a mezze platter; adding other olive oil dishes, such as Turkish-style braised cranberry beans or artichokes, creates a varied spread of starters. This combination is especially popular for a light summer dinner.

What drink goes well with them?
Raki, an anise-flavored Turkish spirit, is a traditional accompaniment to olive oil-stuffed grape leaves; its anise flavor has long been served alongside olive oil appetizers. For an alcohol-free meal, serve cold ayran or sparkling mineral water instead. Hot tea does not pair well with olive oil-stuffed grape leaves served cold, so they are usually served with cold or room-temperature drinks.

Why serve them at room temperature?
Olive oil can solidify and turn cloudy when cold, so grape leaves taken out of the refrigerator are left at room temperature for half an hour before serving. Keep them out for no more than 2 hours in total (1 hour above 32°C / 90°F), and refrigerate leftovers right away. This allows the oil to become fluid again and its flavor to come through more clearly. Unlike meat-filled grape leaves, which are served hot, olive oil-stuffed grape leaves are never served hot; heat can upset the balance of the rice and spices inside and change the flavor.

What appetizers go with them?
Olive oil-stuffed grape leaves are usually served on a platter with other olive oil or cold appetizers, such as hummus, cucumber-yogurt dip, and roasted eggplant. This variety brings different textures and flavors to the table and makes the mezze platter its centerpiece. Fresh mint yogurt served alongside the grape leaves complements them in both appearance and flavor; its freshness lightens the richness of the olive oil.

Are homemade and store-bought grape leaves different?
Homemade olive oil-stuffed grape leaves are usually made with more olive oil, and the amount of rice in the filling can be adjusted to taste. Store-bought grape leaves use a standard proportion and generally contain less olive oil. The difference is noticeable in both flavor and texture. When buying packaged grape leaves, check the ingredient list for the olive oil content and additives; some products may use a less expensive vegetable oil instead of olive oil.

How many pieces should you plan per person?
For a mezze spread, allow 4–6 grape leaves per person; if they are served as the main dish, the number can rise to 8–10. Consider how many other appetizers are being served, too. At a large gathering, arranging the grape leaves on a large platter makes serving easier and lets guests take the amount they want, helping prevent food from being left on their plates. Leftover grape leaves can also be enjoyed cold the next day.