Albanian Japrak | Dolma Japrak | My Albanian Food

Dolma Japrak
Stuffed Vine Leaves

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Dolma Japrak

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Ingredients

Adjust Servings:
600g Pickled Grape Leaves This is approx 60 leaves and can be purchased in jars ready to use.
400g Lamb Mince Beef mince can be used if preferred.
5 Diced Onions
75g Rice
1 Tsp Pepper
1 Tsp Paprika
1 Tsp Dried Vegetable Stock
25g Chopped Parsley
1 Tsp Basil
Olive Oil
Optional Salt
2 Litres Boiling Water You may not need all of the water, just use enough to cover the stacked Japrak.

Nutritional information

79
Calories
3g
Sugar
1.6g
Sat Fat
5.2g
Fat
2.8g
Protein
5.5g
Carbs
1/32
Serving
Cuisine:

Ingredients

Directions

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Stuffed vine leaves (Dolma Japrak) always remind me of the summer and has got to be one of the best recipe to have when the sun is shinning! These refreshing rolled vine leaves stuffed with minced lamb, onions, rice, herbs and seasonings are simmered until tender and delicious. 

‘Dolma’ means stuffed vegetables and although grape vine leaves are most popular you can also stuff any form of Greens (Cabbage is most popular), Onions,  Peppers, Aubergines, Squash, Tomatoes and Courgettes. 

Making this Albanian Japrak recipe out of season, vine leaves are often needed to be brought from Mediterranean food shops, so as a replacement try cabbage leaves – they are just as tasty. Ensure you let the whole cabbage sit in boiling water for 10 minutes before gently peeling back the leaves so they don’t break.  

You can boil stuffed leaves in a tomato based sauce too and I find that cabbage leaves work best for this. Look out for this recipe coming soon.

Albanian Japrak

 

Steps

1
Done

Preperation

Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown.

2
Done

Turn off the heat and add the meat, rice, pepper, paprika, vegetable stock, parsley and basil. Mix all the ingredients together.

3
Done

Carefully unwrap the vine leaves. Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top. Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap. You can do this on a flat surface if preferred.

4
Done

Place a spoonful of the meat and rice mixture in the middle of the leaves. Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape.

5
Done

Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top.

6
Done

Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan. Pack the parcels side by side util the saucepan is covered, then start another layer on top.

7
Done

Cooking

Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil. Leave to simmer with a lid on for 1.5 hours. All water should be absorbed however top up with a little extra boiling water if this happens before the time is up.

8
Done

Serving

Remove from the saucepan and leave to cool for 10 minutes before serving.

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Baked Tuna with Garlic
Albanian Soup - Supë me Mish
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Supë me Mish
previous
Baked Tuna with Garlic
Albanian Soup - Supë me Mish
next
Supë me Mish

2 Comments Hide Comments

I love this recipe, the pictures helped me get an image of what I’m supposed to do!! It helped a lot you should do more recipes with the pictures.

Thank you so much, glad you enjoyed the recipe. I agree images help a lot. I am working on updating some of my older recipes with images over the coming weeks. Your feedback is very helpful 🙂

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