👨‍🍳 作り方

1. 1

   If using fresh grape leaves, blanch them in boiling water for 3-5 minutes, then drain and cool. If using jarred leaves, rinse and drain them.

   💡 プロのコツ: Blanching fresh leaves makes them pliable for stuffing.
2. 2

   In a large bowl, combine the ground beef, rinsed rice, chopped onion, minced garlic, chopped parsley, salt, black pepper, and sweet paprika. Mix thoroughly with your hands until well combined.

   💡 プロのコツ: Ensuring all ingredients are evenly distributed is key for flavor.
3. 3

   To stuff the leaves, place a grape leaf flat with the inner side facing up. Place about a tablespoon of the meat mixture onto the lower part of the leaf. Fold the bottom edge over the filling, then fold in the sides, and roll it up tightly like a small cigar. Do not roll too tightly, as the rice will expand during cooking.

   💡 プロのコツ: Practice makes perfect when rolling the leaves.
4. 4

   Arrange the stuffed japraks snugly in a greased baking dish or a large pot, seam-side down. This helps them stay closed during cooking.

   💡 プロのコツ: Packing them tightly prevents them from unraveling.
5. 5

   In a small bowl, whisk together the tomato sauce and water. Pour this mixture over the japraks in the baking dish/pot. Add olive oil.

   💡 プロのコツ: Ensure the liquid covers most of the japraks.
6. 6

   Cover the dish/pot tightly with foil or a lid. Bake in a preheated oven at 200°C (392°F) for about 1 hour and 30 minutes, or until the meat is cooked through and the leaves are tender.

   ⏱️ 1 hour 30 minutes

   💡 プロのコツ: Cooking time may vary depending on the size of the japraks and your oven.
7. 7

   Let the japrak rest for a few minutes before serving. It is traditionally served with a dollop of sour cream or yogurt.

   💡 プロのコツ: Allowing it to rest helps the flavors meld.