Meatless Monday – Stuffed Grape Leaves with Dried Apricots

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 1 hour 50 mins
  • Total Time: 2 hours
  • Yield: 4-6 1x
  • Category: Sides
  • Cuisine: Kosher / Middle Eastern


Stuffed Grape Leaves with Dried Apricots. Sweet, sour, deliciously unexpected…


  • 16oz can tomato paste
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp salt
  • 1/2 cup boiling water
  • 1 cup dried apricots
  • 1 cup hot water
  • 114 ounce can store bought stuffed grape leaves
  • 3 tbs balsamic vinegar or 4 tbsp pomegranate molasses
  • 2 tsp brown sugar (omit if using pomegranate molasses)


  1. In a medium size pan caramelize tomato paste with olive oil for 10-15 minutes over medium heat, until the tomato reaches a rich dark red color
  2. Spoon 2 tablespoons of caramelized tomato paste into a heat proof cup. Add salt and 1/2 cup of boiling water and dissolve it until it creates a sauce. Save the rest of the caramelized tomato paste for future use (you can freeze it in a resealable freezer bag)
  3. Preheat oven to 400F
  4. Arrange grape leaves in a round 7 or 8-inch oven proof casserole or terra cotta dish. Add tomato paste sauce
  5. Place dried apricots on top and pour a cup of hot water over them
  6. Bake uncovered at 400F for 20 minutes. Cover with aluminum foil and cook for another 20 minutes
  7. Reduce the oven temperature to 350F
  8. Dissolve 2 teaspoons of brown sugar in 3 tablespoons of balsamic vinegar (if using pomegranate molasses, skip this step and pour directly over the apricots)
  9. Pour on top of apricots, cover with aluminum foil and bake for 1 hour
  10. ENJOY! From May I Have that Recipe