Japraci

About This Recipe

Japraci are Montenegro's version of stuffed vine leaves (similar to sarma but using grape leaves rather than cabbage), particularly popular in the inland wine-growing regions and the Zeta plain. Minced lamb is mixed with rice, onion, fresh herbs, and warm spices before being wrapped tightly in blanched vine leaves and arranged in layers in a deep pot. They are slow-simmered in a stock enriched with sour cream and smoked paprika until the rice is perfectly cooked and the leaves are silky. The dish is a fixture at Sunday lunches and church slava celebrations.

Ingredients

Serves 5

• 30 largefresh or brined vine leaves
• 500 gminced lamb (or half lamb, half pork)
• 120 gshort-grain rice, rinsed
• 1 mediumonion, finely grated
• 2 clovesgarlic, minced
• 2 tbspfresh parsley, finely chopped
• 1 tspsweet paprika
• 0.5 tspdried mint
• 1 tspsalt
• 0.5 tspblack pepper
• 500 mlwarm meat stock
• 150 mlsour cream
• 1 tbspflour
• 1 tbspbutter

Instructions

1. 1

   Prepare the leaves

   If using fresh vine leaves, blanch in boiling salted water for 1–2 minutes then drain. If brined, rinse under cold water and soak for 10 minutes.

2. 2

   Make the filling

   Combine minced meat, rice, grated onion, garlic, parsley, paprika, mint, salt, and pepper. Mix thoroughly with your hands.

3. 3

   Fill and roll

   Place a vine leaf smooth-side down. Add a tablespoon of filling near the stem end. Fold the sides in and roll tightly from the stem end upward. Repeat with remaining leaves and filling.

4. 4

   Arrange and simmer

   Line the bottom of a heavy pot with a few extra vine leaves. Arrange japraci seam-side down in tight layers. Pour warm stock over to just cover. Bring to a boil, reduce heat, cover, and simmer for 60–70 minutes.

5. 5

   Make the cream sauce

   Whisk sour cream, flour, and a ladleful of cooking liquid together until smooth. Pour over the japraci, shake the pot gently, and cook uncovered for a further 10 minutes.

6. 6

   Serve

   Dot with butter, let rest for 5 minutes, then serve directly from the pot.

Variations

• •

  Use cabbage leaves instead of vine leaves for the winter version (sarma).

• •

  Add a handful of soaked dried prunes to the filling for a sweet-savory contrast.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 3 days. Japraci taste even better the next day as the flavors develop.

Frequently Asked Questions