Tender grape vine leaves rolled around a fragrant filling of ground beef, rice, and herbs, simmered in lemony broth.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
-
1
Blanch fresh grape leaves 2 min in boiling water. Drain. If jarred, rinse well.
-
2
Mix beef, rice, onion, oil, paprika, mint, salt, pepper.
-
3
Place 1 tbsp filling at stem end of each leaf, fold sides, roll tightly.
-
4
Line pot bottom with torn leaves. Arrange rolls seam-side down in layers.
-
5
Mix broth and lemon juice, pour over rolls. Place plate on top to weigh down.
-
6
Simmer covered on low heat 1.5 hours. Rest 10 min before serving.
Did You Know?
Bosnian families pick grape leaves in late spring when they are young and tender, preserving jars for winter cooking.
Chef's Notes
Equipment Tips
- large pot
- cutting board
Garnishing
lemon wedges, fresh mint
Accompaniments
yogurt, bread
The Story Behind Japrak
Japrak reflects the deep Ottoman influence on Bosnian cuisine. The word itself comes from Turkish yaprak meaning leaf. Bosnian versions are distinguished by their generous meat filling and the characteristic lemony cooking broth.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!