These grape leaves are stuffed with rice, meat, and herbs and then baked in a light tomato sauce. This dish is light, aromatic, and very delicious. Traditionally, it is made vegetarian with just rice and herbs and commonly served in Northern Greece. Perfect for a family dinner and elegant enough for a party.
Print this recipe here: https://www.dimitrasdishes.com/greek-stuffed-grape-leaves-in-tomato-sauce-dolmadakia-me-domata/
INGREDIENTS
16 ounces grape leaves from the jar, rinsed, drained and stems removed
For the filling:
• ½ cup Basmati rice
• ¼ cup olive oil
• 1 onion, finely chopped
• 5-6 scallions thinly sliced
• 1-pound ground lean beef
• 1 cup of water
• 6 ounces pureed tomatoes
• 2-3 tablespoons lemon juice
• Salt and black pepper, to taste
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped mint
For the Tomato Sauce:
• 15 ounces canned tomatoes, pureed
• ¼ cup olive oil
• 1 teaspoon dried oregano
• ¼ teaspoon of granulated sugar or to taste
• Salt and pepper to taste
Serve with Greek yogurt or tzatziki
INSTRUCTIONS
Preheat the oven to 400 °F, 200 °C.
Cook the onion with the olive oil over medium heat until soft. About 6-8 minutes.
Add the scallions and cook until soft. About 3 minutes.
Add the ground beef and cook over medium heat until no longer pink. About 5 minutes.
Season with salt and pepper.
Add the tomato puree, rice, water and lemon juice. Season with a quarter teaspoon more salt. Add the water and bring to a boil. Reduce the heat to low and simmer for 6-7 minutes.
Remove from heat and add the herbs. Mix well and taste. Adjust seasoning if needed.
Assemble the Grape Leaves:
Lay the grape leaves shine side down and place a teaspoon full of the filling in the center of the leaf towards the bottom. Fold the sides of the leaf over the filling and roll it up.
Place the stuffed grape leaves seam side down into a 9 by 13-inch baking pan.
Make the tomato Sauce:
Combine all of the ingredients (except for the oregano) in a blender and puree until smooth. Add oregano and mix together. Taste and adjust seasoning.
Pour the sauce over the grape leaves.
Cover the pan with foil and bake for 20 minutes.
Remove the foil and bake uncovered for an additional 20 minutes.
Allow the grape leaves to cool down for 10 minutes then serve with Greek yogurt or tzatziki. Enjoy!
NOTES
The stuffed grape leaves will keep fresh stored in an airtight container in the refrigerator up to a week.
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27 Comments
TY sweet Dimitroula mou! I'll definitely make these since I have gotten ground beef from my pantry where I live. I'll do this one you did & the other one my Greek church festival used to do when I volunteered. BTW, It's great news that the Middle Eastern store where I always go for the feta cheese reopened & i gotten what I needed to get such as Bulgarian feta & the grape leaves in the jar. Not the Orlando one. I got the Middle Eastern one which is much better. Anyway, stay safe.
Looks good! In the summer I like them made with lamb tongue and served cold with lemon. What temperature did you bake them at? Baking them seems easier sine you don't have to weigh them down with a plate.
My husband loves stuffed grape leaves. Think I'll try it with lamb. Any thoughts on that?
Thank you so much for this recipe, my dad used to make these so now I can make them!I should have watched him,thanks again,💕
I make these in the oven all the time without the meat 🥩 but Dimitra no garlic ? And I Love fresh dill
Mium testing this
Looks great will be on the menu this week
Any recipes which use semolina flour ?
Look delicious, very similar to kurdish one , the difference is we don’t cook the ingredients and we only add yogurt , oil and dill. We add tomato and all different herbs and spices to the mixed vegetables version.
Orlando brand grape leaves are the best. I have tried them from Greece, inconsistent sizes sometimes they stay tough. Tried those from Turkey and Israel, not so good. Always go back to Orlando brand.
Do you think I can get grape leaves in Alabama? I tried this with cabbage, wasn’t that good. Also, how is your mama? I remember when you were with her in NY.
I made your spanakopita, lemon potato meatballs and the rice and mince just in the last week. Me and my husband love your recipes! Thank you!
Perfect 👍
How do you fresh grape leaves? Do you boil them like stuffed cabbage?
Your meat filling is similar to Nigerian meat pies. Instead of rice we use diced potatoes.
My hubby loves stuffed grape leaves so I will definitely try this on our next grocery shopping outing. Tyfs. Be well.
SPEAK.
Thanks Dimitra. Looks yummy. If I made that, I would serve it with some of your lemony roast potatoes and green beans or a green salad.
They look delicious. Although I make dolmades with a frothy avgolemeno sauce. I don't if my brother will let me get away from that recipe to try yours!
I prefer the savory ones vs the lemony ones and I can eat them warm.
Hi Dimitra, that looks absolutely delicious 😋 can you please show us how to make tender Greek style octopus? Thanks
can i please be your taste tester
I have a casserole crockpot. Could I cook this recipe in that?
Can you use ground lamb instead of beef?
usually we are cookin dolma hot- rice and meat / cold with olive-oiled non meat
Hello I have tried these today I followed the instructions and was disappointed that the vine leaves were so think and hard to chew I don’t know what I did wrong other than using cooked rice, ?
Making this for the first time tonight, looks amazing. Question – why didn't you wash the rice, is it because the recipe needs the extra starch?
Making tonight!! All your videos have saved me (cooking for my very critical greek boyfriend) lol
I love seeing a young Greek woman online cooking traditional food! Very refreshing! Thank you for being relatable, I’ve made many of your recipes❤️❤️