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Traditional japrak with grape leaves
2024-04-26 07:22:43 / RECETA ALFA
Ingredients:
40-50 grape leaves
10 green onions
2-3 green garlic
3-4 small bunches of greens
1 bushel of rice
Aromatic herbs
Salt, black pepper
Olive oil
Preparation:
After washing the herbs well and letting them drain, rinse the rice and soak it in hot water with lemon. Drain and continue with the thin cutting of the onion tails, labot, parsley, spinach, fresh garlic, spices, dill, parsley, mint. In a pan, sauté the white heads of green onions with a little oil. Put all the spices and chopped herbs in a bowl, add 1 teaspoon of salt and press them with your hands until they reduce in volume. Add fried onion, rice and 2-3 spoons of olive oil.
We put a grape leaf on the work board from the side so that the shine of the leaf is from below. We put a tablespoon of filling and collect the side parts first and then make the roll leaf. So we continue with all the leaves. Place 3-4 leaves at the bottom of the pot, and then the leaves one after the other. Sprinkle them with oil and add hot water, equal to the level of the japraki. We put a plate on them and let them cook at medium temperature first for 20 minutes, lower the temperature below medium and leave them for another 20 minutes. We serve them after they are full and have rested a little, accompanied by yogurt or buttermilk.
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