The short delay in posts has been due to the screen in my laptop going out. Does the island have a good selection of new computers? No. So today we are back to share another delicious recipe pressed fresh by WordPress for iPhone. Brilliant!!
On the Balkin Peninsula, Bosnia and Herzegovina are known for their meat dishes. We eat meat daily so this is great for us and we promise to share more vegetarian recipes with you in the future. This site has a great overview of the Bosnian cuisine and culture.
Our original recipe for Japrak is from the same website. We substituted cabbage leaves for grape leaves an made some other changes to make it our own. My husbands favorite dish!
1 kg of mutton (we used ground beef, 1 lb or 454 grams)
100g of rice
50g of Onion
2 cloves of garlic
100g of butter or cooking oil
250ml of double cream
fine chopped parsley
10 cabbage leaves
Boil the grapevine leaves for 20 minutes in salty water.
Drain the leaves and leave to cool.
Melt the butter in the frying pan and than fry garlic and parsley and add it to the meet, rice, egg, pepper, paprika and salt.
Mix it thoroughly and gradually add 100ml of cold water.
Fill the grapevine leaves with the mixture creating small cylindrical parcels.
Fill the dish tightly with the parcels and than add beef stock until all the parcels are covered with it.
Cook slowly for few hours.
Serve with it’s own stock and double cream.
Goes well with boiled potatoes