Entree: Bosnia and Herzegovina – National Cuisine – Japrak (Stuffed grape leaves filled with seasoned minced meat and rice simmered in a savory tomato-broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain rice, rinsed
- 1 large onion, finely chopped, approx. 7 oz (200 g)
- 2 cloves garlic, minced (0.21 oz (6 g))
- 1/4 cup (15 g) chopped fresh parsley
- 1 egg, beaten, approx. 1 3/4 oz (50 g)
- 1/2 tsp (2 g) paprika
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef or chicken broth
- 1/4 cup (60 ml) lemon juice
- 48 grape leaves, jarred or blanched fresh, approx. 14 1/8 to 17 5/8 oz (400–500 g)
- 1 bay leaf
- 1 tsp (4 g) sugar (optional, to balance acidity)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain rice, rinsed
- 1 large onion, finely chopped, approx. 200 g
- 2 cloves garlic, minced (6 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1 egg, beaten, approx. 50 g
- 1/2 tsp (2 g) paprika
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef or chicken broth
- 1/4 cup (60 ml) lemon juice
- 48 grape leaves, jarred or blanched fresh, approx. 400–500 g
- 1 bay leaf
- 1 tsp (4 g) sugar (optional, to balance acidity)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground beef, rice, chopped onion, garlic, parsley, beaten egg, paprika, salt, and pepper. Mix until evenly combined; set filling aside.
2. If using jarred leaves rinse well. If using fresh, blanch leaves briefly in boiling water until pliable and trim thick stems.
3. Place a grape leaf flat, vein-side up. Place 1–2 tablespoons (15 to 30 ml) of filling near the stem end (enough so the roll is compact but not overstuffed). Fold sides in and roll tightly toward the tip. Repeat to make about 48 rolls.
4. In a wide, heavy pot arrange a layer of extra grape leaves or a few torn leaves across the bottom to prevent sticking. Pack rolled leaves seam-side down in concentric layers, snugly.
5. Mix together olive oil, tomato paste, broth, lemon juice, sugar (if using), and bay leaf. Pour the liquid over the stuffed leaves until nearly covered.
6. Place a small heatproof plate on top of the rolls to keep them submerged. Bring to a gentle simmer over low heat, cover, and cook for 45–60 minutes until rice and meat are tender and flavors meld.
7. Remove from heat and let rest 10 minutes. Serve warm, spooning some of the cooking liquid over the rolls. Leftovers develop flavor and reheat well.

1. In a large bowl combine ground beef, rice, chopped onion, garlic, parsley, beaten egg, paprika, salt, and pepper. Mix until evenly combined; set filling aside.
2. If using jarred leaves rinse well. If using fresh, blanch leaves briefly in boiling water until pliable and trim thick stems.
3. Place a grape leaf flat, vein-side up. Place 1–2 tablespoons of filling near the stem end (enough so the roll is compact but not overstuffed). Fold sides in and roll tightly toward the tip. Repeat to make about 48 rolls.
4. In a wide, heavy pot arrange a layer of extra grape leaves or a few torn leaves across the bottom to prevent sticking. Pack rolled leaves seam-side down in concentric layers, snugly.
5. Mix together olive oil, tomato paste, broth, lemon juice, sugar (if using), and bay leaf. Pour the liquid over the stuffed leaves until nearly covered.
6. Place a small heatproof plate on top of the rolls to keep them submerged. Bring to a gentle simmer over low heat, cover, and cook for 45–60 minutes until rice and meat are tender and flavors meld.
7. Remove from heat and let rest 10 minutes. Serve warm, spooning some of the cooking liquid over the rolls. Leftovers develop flavor and reheat well.