Description[edit | edit source]

Ingredients[edit | edit source]

Directions[edit | edit source]

  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 Kiselo Mlijeko).
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