Name: Japrak
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 5 servings
Cuisine: Bosnia
Ingredients: 20 leaves collard greens or similar leafy greens; 400 g ground beef or lamb; 80 g short-grain rice; 1 onion, finely chopped; 1 tsp paprika; salt and black pepper, to taste; smoked meat, a few pieces, optional, for the broth; 500 ml water or stock; sour cream, to serve

Japrak is Herzegovina's answer to sarma, using collard leaves instead of cabbage to wrap a filling of minced meat and rice, simmered slowly until the leaves turn completely tender.

It sits in the same family as sarma and sogan-dolma, part of a whole category of Balkan stuffed dishes built on the same basic filling, applied to different wrappers.

Part of our 20 best Bosnian recipes list.

method

Blanch the collard leaves in boiling water for 2 to 3 minutes, until softened and pliable. Drain and trim any tough stems.

Mix the ground meat with the rice, onion, paprika, salt and pepper.

Lay a leaf flat, place a spoonful of the filling near the stem end, and roll tightly, folding in the sides as you go, into a small, neat parcel.

Repeat with the remaining leaves and filling.

Arrange the rolls snugly in a pot, seam-side down, tucking in the smoked meat pieces if using.

Pour in enough water or stock to just cover the rolls, and bring to a gentle simmer.

Cover and simmer gently for 1 to 1.5 hours, until the leaves are completely tender and the filling is cooked through.

Serve warm, with a spoonful of sour cream on top.

chef's tips

Collard leaves are sturdier than cabbage, which is why japrak holds its shape well even after a long simmer; don't substitute a more delicate green.
Rolling the parcels small and tight, rather than large and loose, is traditional and helps them cook evenly.