Japraci

Ingredients

 * 1 kg of rastan (see Montenegrin Food Glossary),
 * 400 gr of veal,
 * 2 dl of oil,
 * 150 gr of onions,
 * 80 gr of rice,
 * pepper and parsley as needed,
 * 200 gr of dry meat.

Directions

 * 1) Separate fresh, good and young leaves of rastan from the stem and remove the thick part of the leaf.
 * 2) Wash in cold water and boil in boiling slated sour water for a couple of minutes.
 * 3) When the leaves are blanched, take them out and put immediately into cold water so as to preserve their natural colour.
 * 4) Keep in cold water till you use them again.
 * 5) Separate veal neck or shoulder-joint from bones, surplus tough parts and fat and cut in small pieces.
 * 6) Clean onions, wash and chop.
 * 7) Clean and wash rice, and then strain well.
 * 8) If we add dry meat when preparing japraci, it must be cut and put so that one portion contains one piece.
 * 9) Fry on grease chopped onions in an adequate heated vessel.
 * 10) Add chopped meat to onions and fry all together.
 * 11) When onions and meat are fried add the prepared rice and fry all together.
 * 12) Season the mass with a little salt, ground pepper and parsley.
 * 13) Let the prepared stuffing cool.
 * 14) Put the stuffing in leaves and roll it.
 * 15) Boil rolls in pot for 2 hours.
 * 16) Serve with kiselo mlijeko (see Montenegrin Food Glossary).