Difference between revisions of "Japrak"
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* [[beef stock]] | * [[beef stock]] | ||
| − | == | + | == Procedures == |
# Boil the grapevine leaves for 20 minutes in salty [[water]]. | # Boil the grapevine leaves for 20 minutes in salty [[water]]. | ||
# Drain the leaves and leave to cool. | # Drain the leaves and leave to cool. | ||
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[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
| − | [[Category:Bosnian Meat | + | [[Category:Bosnian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Double cream Recipes]] | [[Category:Double cream Recipes]] | ||
[[Category:Grape leaf Recipes]] | [[Category:Grape leaf Recipes]] | ||
[[Category:Mutton Recipes]] | [[Category:Mutton Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
| − | + | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Veal Recipes]] | [[Category:Veal Recipes]] | ||
Latest revision as of 13:44, 15 July 2012
Ingredients
- 1 kg of mutton
- 2 kg of veal
- 100 g of rice
- 50 g of onion
- 1 egg
- 2 cloves of garlic
- 100 g of butter or cooking oil
- 250 ml of double cream
- pepper
- salt
- paprika
- fine chopped parsley
- 100 grapevine leaves
- beef stock
Procedures
- 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.
