Japrak — Print Recipe — The Culinary Codex

Tender young grape leaves wrapped around a fragrant filling of seasoned rice and ground beef, simmered slowly in a lemon-scented broth. These delicate rolls are a hallmark of Kosovar fine home cooking.

Ingredients

50 fresh or preserved grape leaves
300g ground beef
200g rice
1 onion, finely diced
2 tbsp tomato paste
Juice of 2 lemons
3 tbsp olive oil
1 tsp dried mint
Salt and pepper to taste

Instructions

1 If using fresh grape leaves, blanch them in boiling water for two minutes, then drain.
2 Mix ground beef with rice, diced onion, tomato paste, dried mint, salt, and pepper.
3 Place a spoonful of filling at the base of each leaf and roll tightly, tucking in the sides.
4 Line the bottom of a heavy pot with torn or imperfect leaves to prevent sticking.
5 Arrange the rolled japrak seam-side down in tight layers in the pot.
6 Mix lemon juice with olive oil and enough warm water to just cover the rolls, pour over them, place a plate on top to keep them submerged, and simmer for one hour.

Did You Know?

The best grape leaves for japrak are picked in late spring when they are young, tender, and the size of a palm.