Japrak

Ingredients

 * 1 kg of mutton
 * 2 kg of veal
 * 100 g of rice
 * 50 g of onion
 * 1 egg
 * 2 cloves of garlic
 * 100 g of butter or cooking oil
 * 250 ml of double cream
 * pepper
 * salt
 * paprika
 * fine chopped parsley
 * 100 grapevine leaves (collard greens may also be used)
 * beef stock

Directions

 * 1) Boil the grapevine leaves for 20 minutes in salty water.
 * 2) Drain the leaves and leave to cool.
 * 3) Melt the butter in the frying pan and than fry garlic and parsley and add it to the meet, rice, egg, pepper, paprika and salt.
 * 4) Mix it thoroughly and gradually add 100ml of cold water.
 * 5) Fill the grapevine leaves with the mixture creating small cylindrical parcels.
 * 6) Fill the dish tightly with the parcels and than add beef stock until all the parcels are covered with it.
 * 7) Cook slowly for few hours.
 * 8) Serve with it's own stock and double cream.
 * 9) Goes well with boiled potatoes.