Dolma Japrak Stuffed Vine Leaves
Dolma Japrak Stuffed Vine Leaves from Albania.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 30 min
- Cook
- 1 hr 35 min
- Rest
- 10 min
- Total
- 2 hr 15 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Preperation Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown. Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil. Mix all the ingredients together. Carefully unwrap the vine leaves.
What you'll need
12 ingredients. Tap each one once it's out on the bench.
Ingredients
- Pickled grape leaves600 g
- Lamb400 g
- Rice75 g
- Black pepper4.9 ml
- Paprika4.9 ml
- Vegetable stock4.9 ml
- Parsley25 g
- Basil4.9 ml
- Olive oilto taste
- Saltto taste
- Water2 l
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Preperation Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown. Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil.
5 min
Step 2
Mix all the ingredients together. Carefully unwrap the vine leaves.
Step 3
Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top. Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers.
Step 4
there should be a good overlap. You can do this on a flat surface if preferred.
Step 5
Place a spoonful of the meat and rice mixture in the middle of the leaves. Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape.
Step 6
Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top. Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan.
Step 7
Pack the parcels side by side util the saucepan is covered, then start another layer on top. Cooking Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil.
Step 8
Leave to simmer with a lid on for 1.5 hours. All water should be absorbed however top up with a little extra boiling water if this happens before the time is up.
90 min
Step 9
Serving Remove from the saucepan and leave to cool for 10 minutes before serving.
10 min
Nutrition
Per serving · estimate
- Calories
- 547 kcal
- Protein
- 34.6 g
- Carbs
- 39 g
- Fat
- 27.5 g
- Saturated fat
- 10.3 g
- Fibre
- 5.7 g
- Sugar
- 10.5 g
- Sodium
- 1341 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Dolma Japrak Stuffed Vine Leaves take?
2 hr 15 min all in — 30 min prep, 1 hr 35 min cook, 10 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
5 more questionsFewer questions
What equipment do I need?
Frying pan, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.