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Japrak with grape leaves
2023-11-04 08:16:24 / RECETA ALFA
Ingredients
About 30-40 grape leaves
500 g green onions
600 g green vegetables and wild cabbages such as spinach, sorrel, chard, etc.
1 bunch parsley
1 bunch fennel
1-2 bunches mint (more or less the size of a bunch of parsley)
4 tbsp. tablespoon olive oil
Salt
Pepper
½ teaspoon dried garlic powder
1 cup rice
1 cup water
Water to cook the grape leaves
GUIDELINES
Start by cleaning all the vegetables, cabbage, onions and grape leaves.
Cut the green onions and fry them in olive oil until they soften and change color (about 10-15 minutes).
Meanwhile, chop all the vegetables and wild cabbages, add them to the onions and fry them in addition to the spices.
Fry for a few minutes, until they lose their volume and have absorbed most of the juices that are created during cooking, the first time we put them in the pot.
While the mass is cooking, bring water to a boil in a large pot. Add the grape leaves there and leave for about 1-2 minutes, until they soften a little and change color from light green to dark green. After that, remove them from the hot water, put them on a plate and let them cool a little.
Meanwhile, add the rice to the onion mixture and stir well.
Add the finely chopped spices, salt, pepper, garlic powder and olive oil and mix the mixture again.
Now start preparing the pot where the japraki will be cooked by adding some leaves to the bottom of it.
Carefully take the leaves one by one, be careful to always put the brilliant part down, add filling in the middle, fold it into a cube or cylindrical shape and place them in the pot next to each other. After you finish with the first layer of japraki, start with the second.
Prepare enough to make the filling.
At the end, add 1 cup of hot water, place a heavy plate on top so that the japraks do not open during cooking.
Let them cook on medium heat until they have absorbed all the water.
Enjoy your meal!
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