Leading up to this year's Best of L.A. issue (due out Oct. 3), we'll be bringing you periodic lists of some of the best things we've found to eat and drink around town. Ice cream sandwiches and bowls of tsukemen, fish tacos and dan dan mien, cups of boba and glasses of booze. Read on.
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The semantics for stuffed grape leaves have gone totally haywire. Though commonly referred to as dolma, they technically should go by the appellation sarma, a Turkish word that means "to wrap." Dolma, also Turkish, refers to big stuffed vegetables, usually red or green peppers, filled with a flavored meat mixture. Most Greek restaurants still refer to their stuffed grape leaves as dolmades, so for the purpose of this story, we'll call the Greek grape leaves by this name.
Dolmades are quite plain -- flavored only with dill, lemon juice, cucumber and yogurt, as opposed to their Middle Eastern counterparts that are stuffed with several other ingredients, including stewed tomatoes, parsley, red peppers, paprika or cayenne, and in some cases nuts. Despite their simplicity, Greek dolmades are still mouth-watering, as are the more complex sarma. Whether you're eating them as meze or as a quick lunch on the run, stuffed grape leaves are refreshing, filling and wholly addictive.More »