Japrak
(Mutton-stuffed Vine Leaves) Recipe

Origin: Bosnia Period: Traditional

Ingredients

2kg mutton, minced
1kg veal, minced
100g rice
50g onion
1 egg
2 garlic cloves
100g butter or oil
250ml double cream
100g grape vine leaves
beef stock
salt, black pepper, paprika and finely-chopped flat-leaf parsley, to taste

Japrak
(Mutton-stuffed Vine Leaves) Preparation:

Method:

Bring a pan of salted water to a boil. Add the vine leaves and cook for 20 minutes, until soft and pliable. Drain the leaves in a colander and set aside to cool.

Meanwhile, melt the butter in a frying pan and use to fry the onion and garlic. Add a little flat-leaf parsley and fry for 3 minutes. Turn the contents of the pan into a bowl and add the mutton, veal, rice and egg. Mix thoroughly and season with salt, black pepper and paprika. Gradually add 100ml cold water and mix to combine (this helps the rice cook).

Trim the stems from the vine leaves then arrange vein side up. Add a tablespoon of the meat mix near the stem end of the leaf. Lift the stem end and fold over now fold in the sides and tightly roll the leaf to form a cigar or sausage shape. Place this, open end down at the side of a casserole dish. Continue filling and rolling the leaves and arrange them end to end in the pot so they form a tightly-packed spiral. When you have finished one layer begin a second layer, placing he filled vine leaves in the dents between the rolled leaves of the layer below.

When all the vine leaves have been filled add just enough beef stock to the casserole to cover the contents. Bring to a gently simmer, cover and cook slowly for at least 90 minutes, and up to 150 minutes.

When ready arrange the vine leaf parcels on a serving plate, whisk the double cream into the stock left in the dish and pour over the vine leaf parcels. Serve immediately, accompanied by boiled potatoes.

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