Entree: Bosnia and Herzegovina – Southern Culinary Region – Japrak (Grape leaves stuffed with seasoned rice and ground meat, cooked in a savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain rice, rinsed
- 1 medium onion, finely chopped (about 1 cup (150 g))
- 3 cloves garlic, minced (about 0.42 oz (12 g))
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (6 g) fresh mint, finely chopped (or 1 tsp (1 g) dried mint)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (8 g) salt, divided
- 1/4 cup (60 ml) olive oil plus 2 tbsp (30 ml) for browning
- 40–50 jarred grape leaves, drained and patted dry
- 2 cups (480 ml) beef or chicken broth
- 1 lemon, thinly sliced
- 2 medium potatoes, peeled and sliced to create a base layer (optional), about 12 oz (340 g)
- 1 bay leaf
- 1/2 cup (120 ml) water (if needed)
- Plain yogurt for serving (optional)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain rice, rinsed
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 12 g)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (6 g) fresh mint, finely chopped (or 1 tsp / 1 g dried mint)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (8 g) salt, divided
- 1/4 cup (60 ml) olive oil plus 2 tbsp (30 ml) for browning
- 40–50 jarred grape leaves, drained and patted dry
- 2 cups (480 ml) beef or chicken broth
- 1 lemon, thinly sliced
- 2 medium potatoes, peeled and sliced to create a base layer (optional), about 12 oz (340 g)
- 1 bay leaf
- 1/2 cup (120 ml) water (if needed)
- Plain yogurt for serving (optional)

Instructions

1. Make the filling: Heat 1/4 cup (60 ml) olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook 1 minute. Stir in 1 lb (454 g) ground beef and cook until just browned. Remove from heat and let cool slightly. In a bowl combine the cooked meat mixture with 1 cup (200 g) rinsed rice, 1/2 cup (15 g) chopped parsley, 2 tbsp (6 g) chopped mint, 1 tsp (5 g) paprika, 1 tsp (6 g) salt, and 1/2 tsp (2.5 g) black pepper; mix thoroughly.
2. Assemble rolls and cook: Lay a grape leaf shiny-side down, place about 1 to 1 1/2 tbsp (15–22 ml) filling on the base near the stem, fold sides over, and roll tightly toward the tip. Repeat to use all filling. Line the bottom of a heavy pot with potato slices if using or a few spare grape leaves. Pack rolls seam-side down in tight concentric layers. Drizzle 2 tbsp (30 ml) olive oil over the rolls, add 2 cups (480 ml) broth, 1/2 cup (120 ml) water if needed to mostly cover, 1 bay leaf, and lay lemon slices on top. Place a small plate on the rolls to keep them submerged. Bring to a gentle simmer, cover, and cook over low heat for 45–60 minutes until rice and leaves are tender. Remove bay leaf and lemon slices before serving. Serve warm with plain yogurt if desired.