Entree: Montenegro – Northern Culinary Region – Japraci (Stuffed vine leaves filled with seasoned rice and minced meat)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 5 min

Additional 3 hrs 15 min

Total 3 hrs 50 min

Ingredients

- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain rice, rinsed
- 3 tbsp (45 ml) olive oil
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1/2 cup (30 g) fresh parsley, chopped
- 1 tsp (2 g) sweet paprika
- 1 1/2 tsp (8 g) salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 2 cups (480 ml) beef or vegetable broth
- 24 vine leaves, rinsed and drained (from jar or fresh if available)
- 2 tbsp (30 ml) butter or additional olive oil for finishing
- 1 bay leaf

Instructions

1. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
2. Add 1 lb (454 g) ground beef to the skillet; cook until browned and no longer pink, breaking it up with a spoon. Stir in 2 tbsp (30 g) tomato paste, 1 tsp (2 g) paprika, 1 tsp (5 g) of the salt, and 1/2 tsp (1 g) black pepper. Cook 2 minutes to combine flavors.
3. Stir in 1 cup (200 g) rice and 1/2 cup (30 g) chopped parsley until rice is coated and slightly toasted, about 2 minutes.
4. Add 2 cups (480 ml) broth and 2 tbsp (30 ml) lemon juice. Bring to a simmer, cover, and cook until rice is about three-quarters done, about 8–10 minutes. Remove from heat and let cool slightly.
5. Lay a vine leaf shiny side down on a work surface. Place 1–2 tbsp (15–30 g) of filling near the stem end, fold in the sides and roll snugly into a cylinder. Repeat with remaining leaves and filling (should yield about 24 rolls).
6. Line the bottom of a wide, heavy pot with a few extra vine leaves to prevent sticking. Arrange rolls seam-side down in tight concentric layers. Tuck a bay leaf among the rolls.
7. Pour any remaining cooking liquid over the rolls; if additional liquid is needed, add just enough hot water to barely cover the rolls. Place a heatproof plate on top to keep rolls submerged. Cover pot and simmer gently over low heat for 35–45 minutes, until leaves are tender and rice is fully cooked.
8. Remove from heat, melt 2 tbsp (30 ml) butter or drizzle 2 tbsp (30 ml) olive oil over the rolls, and let sit for 10 minutes before serving. Serve warm with lemon wedges.