- 600g Pickled Grape LeavesThis is approx 60 leaves and can be purchased in jars ready to use.
- 400g Lamb MinceBeef 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 WaterYou may not need all of the water, just use enough to cover the stacked Japrak.
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.
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.