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Balkan Recipes: Japrak Recipe (Stuffed Vine Leaves)
Yaprak dolma, yaprak sarma or just simply yaprak are originally a Turkish dish. Yaprak is a Turkish word meaning “leaf,” so it basically means it’s a stuffed leaf.
In Croatia, we usually make sarma with stuffed sour cabbage leaves. In Bosnia and Herzegovina, you can find two different types of yapraks; in Bosnia, mainly it’s made with vine leaves, and in Herzegovina with collard. Both are very much delicious.
Today I have made this Turkish/Bosnian version with vine leaves for you, and I am confident that you’ll love them as much as we do.
You can use leaves that are either fresh or conserved; it just depends on which type you can find at your closes continental food store.
Now, I have to say that if you can find fresh, young fresh, young leaves – do not hesitate – we find these to be our preferred type (as do many others). And, if you manage to collect enough fresh leaves, you can preserve them for yourself.
To preserve the leaves at home, you simply wash them, put together around ten leaves in a jar and cover them with a boiled, salted water solution, or you can even just simply freeze them in an airtight container.
Originally the meat used for this dish was beef or lamb, but you can use whichever meat is your favorite.
Yaprak dolma, yaprak sarma or just simply yaprak are originally a Turkish dish. Yaprak is a Turkish word meaning “leaf” so it basically means it’s a stuffed leaf and in this easy-to-make Balkan recipe we show you how to make stuffed vine leaves.
- 40 vine leaves
- 400 g minced beef meat
- 1 red/purple onion
- 100 g rice
- salt, pepper and red paprika
- 500ml tomato sauce
- 200ml water