Entree: Bosnia and Herzegovina – Central Culinary Region – Japrak (Grape leaves stuffed with spiced ground meat and rice, braised in a savory broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground beef or lamb
- 1 cup (200 g) short-grain rice, rinsed
- 1 large onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 40–50 grape leaves (fresh or jarred), rinsed and drained
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (6 g) fresh mint, finely chopped
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1-1/2 tsp (8 g) salt, divided, adjust to taste
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef or vegetable broth, plus extra to cover if needed
- 1/4 cup (60 ml) lemon juice
- 2 tbsp (30 ml) melted butter or olive oil for finishing
- 1 bay leaf

Instructions

1. In a large skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat; add the chopped onion and sauté until translucent, about 5–7 minutes.
2. Add 1 lb (454 g) ground beef or lamb to the skillet and cook until browned, breaking up lumps; drain excess fat if needed.
3. Stir in 1 cup (200 g) rice, 2 tbsp (30 ml) tomato paste, 1/2 cup (15 g) parsley, 2 tbsp (6 g) mint, 1 tsp (5 g) paprika, 1/2 tsp (2.5 g) pepper, and 1 tsp (5 g) of the salt; add 1/2 cup (120 ml) of the broth, reduce heat, and cook the mixture for 5 minutes until liquid is mostly absorbed—filling should be moist but not soupy. Remove from heat and let cool slightly.
4. Lay a grape leaf flat vein-side up; place about 1–2 tbsp of filling near the stem end, fold in the sides and roll tightly toward the tip to form a neat parcel. Repeat with remaining leaves and filling.
5. Arrange rolled leaves seam-side down in a heavy-bottomed pot in tight layers; tuck a bay leaf between layers. Pour remaining 1-1/2 cups (360 ml) broth mixed with 1/4 cup (60 ml) lemon juice over the rolls—liquid should nearly cover them; place a small plate on top to keep rolls submerged.
6. Cover the pot and simmer gently over low heat for 45–60 minutes, until rice and leaves are tender and flavors meld. Add a bit more hot water or broth if liquid evaporates too quickly.
7. When cooked, remove from heat and let rest 10 minutes. Drizzle with 2 tbsp (30 ml) melted butter or olive oil and adjust salt to taste before serving.