Roasted Dolmades: Greek Style Stuffed Grapeleaves in Tomato Sauce

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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Видео Roasted Dolmades: Greek Style Stuffed Grapeleaves in Tomato Sauce канала Dimitra's Dishes