Japrak, a traditional dish from the Balkans, features grape leaves stuffed with a savory mixture of rice, herbs, and sometimes ground meat. This dish offers a delightful combination of tangy, earthy, and aromatic flavors, making it a perfect addition to any meal or festive occasion.

Ingredients:

For the Stuffing:

1 lb (500 g) ground beef or lamb (optional for vegetarian version)

1 cup (200 g) uncooked rice

1 medium onion, finely chopped

1 teaspoon (5 g) salt

1 teaspoon (5 g) black pepper

1 teaspoon (5 g) paprika

2 tablespoons (30 ml) olive oil

1/4 cup (15 g) fresh parsley, chopped

For the Wraps and Sauce:

50 grape leaves (fresh or jarred)

3 cups (750 ml) chicken or vegetable broth

2 tablespoons (30 ml) lemon juice

1 teaspoon (5 g) salt

Instructions:

Prepare the Grape Leaves: If using jarred grape leaves, rinse them in cold water to remove excess brine. Blanch fresh grape leaves in boiling water for 2–3 minutes until soft, then drain.

Make the Stuffing: In a large bowl, mix ground meat (if using), uncooked rice, chopped onion, salt, pepper, paprika, olive oil, and parsley. Combine well.

Assemble the Japrak: Lay a grape leaf flat, shiny side down. Place a small spoonful of stuffing at the base of the leaf. Fold in the sides and roll tightly into a cylinder. Repeat with the remaining leaves and stuffing.

Cook the Japrak: Arrange the stuffed grape leaves seam-side down in a large pot. Stack them in layers if necessary. Pour broth and lemon juice over the rolls. Add a pinch of salt. Place a heavy plate on top of the rolls to keep them in place. Cover the pot and simmer on low heat for 1–1.5 hours, until the rice is fully cooked and the flavors meld together.

Serving: Serve Japrak warm or at room temperature, garnished with lemon wedges or a dollop of yogurt. This recipe makes about 6–8 servings and pairs beautifully with fresh bread or a side salad.

Japrak is a culinary gem that showcases the rich flavors of the Balkans. Whether enjoyed as a main dish or appetizer, these stuffed grape leaves are sure to impress. Try this recipe for a taste of tradition!