Japrak

Grape leaves rolled around rice and minced meat, simmered until soft. A celebration dish across Kosovo, especially in Gjakova and Prizren. Japrak are grape leaves wrapped around a filling of rice, minced meat, onion and herbs, then simmered until the leaves are silky. In Kosovo they appear at family gatherings, often in the same pots and seasons as sarma. The difference from sarma is the leaf. Grape leaves give a lighter, slightly tart bite. Households in Gjakova, Prizren and the west of the country often keep jars of preserved leaves for winter. Rolling japrak is slow work, so a full platter usually means guests are coming. Serving notes: Serve warm with lemon, yogurt, or both. They are eaten as a main plate with bread, or as one dish among several at a celebration table. Do not rush them. The leaves should be fully tender. Where to try: Gjakova and Prizren restaurants with home-style menus are the best bet, particularly around holidays and weekends. In summer, some places use fresh leaves instead of preserved ones. Ingredients: Grape leaves, Minced meat, Rice, Onion, Fresh herbs, Salt, Black pepper, Lemon or yogurt.