Japrakë — grape leaves stuffed with rice and ground meat

Stuffed grape leaves, known as “japrakë” in Albanian cuisine and as “dolma” in Ottoman cuisine, are one of the most beloved dishes of the Eastern Mediterranean and the Balkans. This recipe combines rice, ground meat and aromatic herbs in a flavorful filling carefully wrapped in grape leaves.

Ingredients (serves 4–6)

• 500 g grape leaves (fresh or from a jar)
• 300 g ground beef
• 200 g long-grain rice
• 2 medium onions, finely chopped
• 3–4 garlic cloves, crushed
• 1 bunch of fresh parsley, chopped
• 1 bunch of fresh dill, chopped
• 2 tablespoons tomato paste
• 100 ml olive oil
• Juice of 1 lemon
• 1 teaspoon sweet red pepper
• 1 teaspoon dried mint
• Salt and black pepper to taste
• 500 ml hot water or meat broth

Preparation steps

1. If using fresh grape leaves, boil them 2–3 minutes in salted water and drain; if they are from a jar, rinse them well with cold water.
2. Wash the rice and mix it in a large bowl with the ground meat, onions, garlic, parsley, dill, tomato paste, half of the olive oil, red pepper, mint, salt and pepper.
3. Place a tablespoon of the filling in the middle of each grape leaf (veined side up), fold the sides in and roll into tight rolls.
4. Line the bottom of a wide pot with broken grape leaves or lemon slices and arrange the japrakë snugly next to each other.
5. Pour the remaining olive oil, lemon juice and hot water (or meat broth) over them, just barely covering them.
6. Place a heavy plate over the japrakë so they do not open while cooking, cover the pot with a lid and simmer on low heat for 45–60 minutes, until the rice is fully softened.
7. Let them rest 10 minutes uncovered and serve warm or at room temperature, with yogurt or lemon slices.

Preparation and cooking time

Preparation time: 40 minutes | Cooking time: 50–60 minutes | Servings: 4–6

Tip: Japrakë taste even better the next day; keep them in the refrigerator and serve them cold as an appetizer.