Herzegovina japrak

BiH recipes
22.11.2022 agrrazd (0) Comments

Ingredients

  • about 30 smaller sheets of paper

Filling mixture:

  • 500 g of ground beef
  • head of red onion
  • smaller carrot
  • 1 cup of rice (about 2 dl)
  • 1 teaspoon of salt
  • 1 tablespoon of vegeta
  • 1 tablespoon of red pepper
  • fresh ground pepper
  • 2 tablespoons of oil and a
  • little water into the mixture.

Brownd four:

  • 1 tablespoon of sharp flour
  • 1 tablespoon of red pepper
  • 1/2 cup of water, salt

Preparation

Wash the leaves, thin out the root and blanch in boiling water for a few minutes. Drain. Put them in a container with cold water and then drain them well. In this way, it will retain its green color. Separate all the leaves and leave them aside. Mix well all the filling mixtures. Separate the mixture part by part and put it on the rastika sheets. Roll japrak uniformly in the form of a smaller roller. Place them in a wider pot and cover everything with water to cover the japračići. Cook on low heat for an hour. Make the sprinkle: Mix a spoonful of ground red pepper and a spoonful of flour and whisk in a little water. If desired, add a spoonful of tomato concentrate. Add the spray to the japrak right before the end of cooking and cook for half an hour on low heat. Shake the pot occasionally and add a little water if necessary.

 Serving

 Japrak can be served with mashed potatoes or rice with yogurt, sour cream or milleram. However, they are most often served with milleram and a little heated fat to which ground red pepper is added.

Occasions when it is prepared

Japrak is prepared on festive occasions, but it is often found on the table as part of the daily diet, for lunch and/or dinner.