Japraci

Ingredients

Leaves

• 24large collard leaves
• rastan
• or 24 large kale or cabbage leaves
• water, for blanching
• salt

Filling

• 500 gminced beef
• 200 gminced pork
• 150 gshort grain rice
• 2onions, very finely chopped
• 3garlic cloves, crushed
• 1egg
• 2 tablespoonschopped parsley
• 1 teaspoonsweet paprika
• 1 teaspoonsalt
• 1 teaspoonblack pepper

The pot

• 150 gsmoked bacon or ribs
• 2 tablespoonsoil
• 1onion, sliced
• 2 tablespoonstomato paste
• 1 teaspoonpaprika
• about 1 litre stock
• 2bay leaves

To finish

• 200 mlsoured cream
• 1 tablespoonflour, optional

Directions

1. Use short grain rice, which absorbs better. Use less than seems right, since it swells a lot. Wash the collard leaves thoroughly. Cut out the thickest part of the central rib. Cut a shallow V from the base of each leaf. That rib is too tough to roll.
2. Bring a large pot of salted water to a boil. Add the leaves a few at a time. Blanch them for about three minutes. Lift them out into cold water. Judging the blanch takes a test. Lay the blanched leaves on a cloth. Pat every one of them gently dry.
3. Chop the onions extremely finely. Mix the minced meats in a large bowl. Add the raw rice to them as well. Add the chopped onion and garlic. Add the egg, parsley and paprika. Season it with salt and black pepper. Mix it thoroughly with your hands. Work it for a good two minutes. It also helps it hold together.
4. Lay a leaf flat with the cut V towards you. Put a spoonful of filling near that edge. Do not overfill the leaf at all. Fold the two cut edges over the filling. Roll it up away from you into a neat parcel. Roll them firmly but not tightly. The rice needs room in which to swell.
5. Heat the oil in a wide heavy pot. Fry the bacon or ribs until browned. Add the sliced onion and cook it soft. Stir the tomato paste and paprika in. Fry it for two full minutes only. Lay any spare leaves across the bottom. That stops the rolls catching and burning.
6. Pack the rolls in seam side down. Pack them close together in layers. Add the bay leaves to the pot. Pour in the stock to just cover the rolls. Set a plate over them to hold them down. That stops them floating and unrolling.
7. Bring it up to a gentle simmer. Cooking them takes genuine time. Cover the pot and simmer very gently. Give them at least ninety minutes. Top up with hot stock if it reduces. Judging when they are done takes a test. Lift one out and cut it right open. The rice should be completely cooked.
8. Whisk the flour into the soured cream. Stir a ladle of hot liquid into it first. Warm it through without boiling. Soured cream splits if it boils hard. Let them stand off the heat for ten minutes. They firm up and settle in that time. Lift them out carefully with a slice. Spoon the cooking liquid over them. Serve soured cream alongside them. They keep three days refrigerated.

Technique

• Rastan is collard, a loose-leafed brassica that does not form a head, with large flat leaves that are easy to roll, tougher than cabbage so they survive long cooking, and slightly bitter in a way that is part of the dish.
• Sarma uses cabbage and dolma uses vine leaves while japraci uses collard specifically; the name comes from Turkish yaprak, meaning leaf, reflecting Ottoman influence across Balkan cooking.
• Raw rice goes into the filling and swells inside the roll, which is what makes it light, so use less than seems right and roll firmly but not tightly, since the rice needs room to expand.

Substitutions

• Large kale or cabbage leaves stand in for collard, blanched for less time.
• Beef alone works in place of the beef and pork mixture.

Variations

• Some cooks thicken the cooking liquid with soured cream and flour.
• Smoked ribs are used in place of bacon in many households.
• Sarma with cabbage and dolma with vine leaves are the close relatives.

History

Minced meat and rice rolled in raštan collard leaves rather than cabbage or vine leaves; the name comes from Turkish yaprak.

Frequently asked questions

What is Japraci?

Japraci is a main from Montenegro: collard-leaf rolls stuffed with minced meat, rice. Minced meat and rice rolled in raštan collard leaves rather than cabbage or vine leaves; the name comes from Turkish yaprak.

How long does Japraci take to make?

Japraci takes 45 minutes of preparation and 1 hour 30 minutes of cooking. The recipe makes serves 6. It is rated medium to make.

What can I substitute in Japraci?

Yes, within limits. Large kale or cabbage leaves stand in for collard, blanched for less time. Beef alone works in place of the beef and pork mixture.

What is the most important thing to get right in Japraci?

Lay a leaf flat with the cut V towards you. Put a spoonful of filling near that edge. Do not overfill the leaf at all. Fold the two cut edges over the filling. Roll it up away from you into a neat parcel. Roll them firmly but not tightly. The rice needs room in which to swell.