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Japrak me Patate dhe Qepë të Reja
A delightful vegetarian dish featuring stuffed chard or cabbage leaves (japrak) filled with a savory mixture of potatoes, fresh onions, herbs, and rice. This is a lighter, springtime take on stuffed leaves, often found in central and southern Albania.
🧂 Ainekset
- 12-15 leaves Large chard or cabbage leaves(blanched until pliable)
- 500 g Potatoes(peeled and finely diced)
- 2 bunches Fresh green onions(finely chopped (white and green parts))
- 1/2 cup Fresh dill(chopped)
- 1/2 cup Fresh parsley(chopped)
- 1/2 cup Rice (short or medium grain)(rinsed)
- 1/4 cup Olive oil(plus more for drizzling)
- 2 tbsp Lemon juice
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 1.5 cups Vegetable broth or water
👨🍳 Ohjeet
- 1
Prepare the filling: In a large bowl, combine the diced potatoes, chopped green onions, dill, parsley, rinsed rice, 1/4 cup olive oil, lemon juice, salt, and pepper. Mix well.
💡 Ammattilaisvinkit: Ensure potatoes are finely diced so they cook through. - 2
Prepare the leaves: If using cabbage, carefully separate the leaves and blanch them in boiling water for a few minutes until pliable. If using chard, trim the thickest part of the stem and blanch the leaves. Drain and pat dry.
- 3
Assemble the japrak: Place a portion of the filling onto each leaf. Fold in the sides and roll up tightly, like a burrito.
💡 Ammattilaisvinkit: Don't overfill the leaves to make rolling easier. - 4
Arrange the japrak seam-side down in a single layer in a pot or deep skillet. Pour the vegetable broth or water over them. Drizzle with a little extra olive oil.
💡 Ammattilaisvinkit: You can place a heatproof plate on top of the japrak to keep them submerged and prevent them from unraveling. - 5
Bring to a simmer, then cover and cook over low heat for about 45 minutes, or until the rice is cooked and the potatoes are tender. The liquid should be mostly absorbed.
💡 Ammattilaisvinkit: Check periodically to ensure there is enough liquid; add a splash more if needed. - 6
Let rest for 10 minutes before serving. Serve warm, drizzled with a little more olive oil or lemon juice if desired.
💡 Ammattilaisvinkit
- ✓This dish can be made ahead of time and reheated.
- ✓For a non-vegetarian version, add finely ground lamb or beef to the filling.
- ✓Serve with a side of plain yogurt or a fresh salad.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use spinach instead of or in addition to chard/cabbage.
- Add a pinch of red pepper flakes for a touch of heat.