Tender vine leaves wrapped around a savory filling of rice, herbs, and minced beef, slow-simmered in a tangy tomato broth until meltingly soft.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Blanch vine leaves in boiling water 2 min if fresh; rinse if jarred. Pat dry.
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2
Mix beef, rice, grated onion, half the tomato, herbs, paprika, oil, salt, and pepper.
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3
Place a spoonful of filling on each leaf, fold sides in and roll tightly.
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4
Line pot bottom with torn leaves. Arrange rolls seam-side down in tight layers.
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5
Mix remaining tomato with lemon juice and 400ml water. Pour over rolls.
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6
Place a plate on top to weigh down. Cover and simmer on low 1.5 hours.
Did You Know?
Montenegrin grandmothers judge a bride's cooking skill by how tightly and uniformly she rolls her japrak.
Chef's Notes
The Story Behind Japrak
Japrak entered Montenegrin cuisine during the Ottoman centuries, derived from the Turkish dolma tradition. Montenegrins adapted it with local vine leaves from their prolific vineyards, creating a dish that bridges Ottoman and Slavic culinary worlds and remains central to festive tables.
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