Entree: Bosnia and Herzegovina – Northern Culinary Region – Japrak (Grape leaves filled with a rice and ground meat mixture, cooked gently in a lemon-tomato broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) ground beef or lamb
- 1 1/2 cups (300 g) long-grain rice, rinsed and drained
- 1 medium onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 2 cups (480 ml) beef or vegetable broth
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (6 g) fresh mint, finely chopped
- 1 large egg (optional, for binding)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 30–40 grape leaves, fresh or jarred, rinsed and drained
- 1 tbsp (15 ml) olive oil for pot

Instructions

1. Prepare the filling: heat 3 tbsp (45 ml) olive oil in a skillet over medium heat; add the chopped onion and sauté until translucent, about 5 minutes. Add the ground beef or lamb and cook until browned, breaking it up, about 6–8 minutes. Stir in tomato paste and cook 1 minute.
2. Remove from heat and mix the cooked meat with the rinsed rice, parsley, mint, egg if using, salt, and pepper in a large bowl. The filling should hold together but not be overly wet.
3. If using fresh grape leaves, blanch them in boiling water for 1–2 minutes, then drain. If jarred, rinse and drain. Place a leaf shiny-side down, put about 1–2 tbsp of filling near the stem end, fold sides over and roll tightly; repeat until filling is used.
4. Line the bottom of a wide heavy pot with a few leftover or torn grape leaves to prevent sticking. Pack the rolls snugly in layers, seam-side down.
5. Mix the broth, crushed tomatoes, 1/4 cup (60 ml) lemon juice and 1 tbsp (15 ml) olive oil; pour over the stuffed leaves to almost cover. Place a small plate on top to weigh them down.
6. Bring to a gentle simmer, cover, and cook over low heat for 45–60 minutes, until rice is tender. Adjust seasoning with salt and additional lemon if desired. Serve warm with yogurt or crusty bread.