Entree: Montenegro – National Cuisine – Japrak (Grape leaves stuffed with a savory mixture of rice, minced meat, and herbs cooked in a light tomato broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1 jar (about 12 oz) (340 g) preserved grape leaves, drained and rinsed
- 1 cup (200 g) long-grain rice, rinsed
- 1 lb (454 g) ground beef or lamb
- 1 large (about 200 g) onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (15 g) fresh parsley, chopped
- 1/4 cup (10 g) fresh dill, chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz) (400 g) crushed tomatoes
- 1 1/2 cups (360 ml) beef or vegetable broth
- 2 tbsp (30 ml) lemon juice
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground allspice
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) water (for sealing pot)

Instructions

1. Prepare the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 1 minute more. Add ground beef or lamb and brown, breaking into small pieces; drain excess fat if needed.
2. Stir in rice, tomato paste, paprika, allspice, parsley, dill, salt, and pepper. Add 1/2 cup (120 ml) of the broth and simmer for 5 minutes to begin softening the rice; remove from heat and let cool slightly.
3. Lay a grape leaf flat (shiny side down) and trim any thick stem. Place about 1 1/2 tbsp of filling near the base of the leaf, fold in the sides and roll up tightly to form a neat parcel. Repeat until filling is used.
4. Line the bottom of a wide, heavy pot with any torn or extra grape leaves to prevent sticking. Arrange stuffed leaves seam-side down in tight concentric layers.
5. Mix crushed tomatoes, remaining broth, lemon juice, remaining 1 tbsp (15 ml) olive oil, and 2 tbsp (30 ml) water; pour gently over the rolls until nearly covered. Place a heatproof plate over the rolls to keep them submerged.
6. Bring to a gentle simmer over medium-low heat, cover, and cook 45–60 minutes until rice and leaves are tender and flavors meld. Check once and add a splash of water or broth if liquid reduces too much.
7. Remove from heat and let rest 10 minutes before transferring to a serving platter. Serve warm with lemon wedges and plain yogurt if desired.