Japraci
Montenegro's stuffed collard rolls: rice and minced meat wrapped in raštan (collard) leaves, simmered with smoked meat — the coastal hinterland's festive plate. Ingredients: collard (raštan) leaves, minced beef and pork, rice, onion, smoked ribs or bacon, tomato, bay, oil.
What it is
Montenegro's stuffed collard rolls: rice and minced meat wrapped in raštan (collard) leaves, simmered with smoked meat — the coastal hinterland's festive plate. Ingredients: collard (raštan) leaves, minced beef and pork, rice, onion, smoked ribs or bacon, tomato, bay, oil. Recipe: 1) Blanch collard leaves. 2) Mix meat, rice and onion. 3) Roll small parcels; pack over smoked meat in a pot. 4) Simmer gently 2 hours. Serve: with sour cream and bread, at slava and family feasts. Flavor: green, smoky, savoury. History: japraci belong to the Bay of Kotor hinterland, where collards thrive in the mild winters; the dish shares dolma ancestry with the whole Ottoman world. See also: Njeguški Pršut, Kačamak.
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