- 1kg. rastan
- 400g. beef meat
- 2dl. oil
- 150g. onion
- 80g. rice
- 200g. dry meat
- salt, pepper and parsley
Fresh and young leaves of rastan you have to separate from the stalk and separate the bumped part of the leaf. Wash them in the cold water and cook them in boiling salted water for a couple of minutes. When the leaves are blanched take them out and immediately put them in cold water so that they can preserve the natural color. Until the usage keep them in cold water.
Beef’s meet from the neck or from the shoulder blade should be separated from the bones, any root hairs and fat and chopped with a sharp knife. Peel the onion wash it and chop it in small. Select the rice and wash it, and then drain it good. In a suitable dish on the fat which is already on a hot temperature put the chopped onion so that it can be stewed. On the stewed onion you add the chopped meat ands stew all that together.
When the onion and the meat are stewed you add a certain dose of the prepared rice and stew that all together. You spice the mass with a little bit of salt, milled pepper and parsley and let that all to cool off. On every leaf of rastan you put a spoon of the mass and fold (roll) the leaves. Out the rolls in the pot, pour over the water, let the rolls boil on a hot temperature, and then cook them for about 2 hours on a low temperature.
Suggestion: between japraci you could put dry meat – 1 piece per portion – and cook all that together.
In the end put in the browned flour (in hot fat stew the flour with red pepper and pour that over japraci) and let that boil for few more minutes. Serve them with sour milk.
Source: destination-montenegro.com
Beef’s meet from the neck or from the shoulder blade should be separated from the bones, any root hairs and fat and chopped with a sharp knife. Peel the onion wash it and chop it in small. Select the rice and wash it, and then drain it good. In a suitable dish on the fat which is already on a hot temperature put the chopped onion so that it can be stewed. On the stewed onion you add the chopped meat ands stew all that together.
When the onion and the meat are stewed you add a certain dose of the prepared rice and stew that all together. You spice the mass with a little bit of salt, milled pepper and parsley and let that all to cool off. On every leaf of rastan you put a spoon of the mass and fold (roll) the leaves. Out the rolls in the pot, pour over the water, let the rolls boil on a hot temperature, and then cook them for about 2 hours on a low temperature.
Suggestion: between japraci you could put dry meat – 1 piece per portion – and cook all that together.
In the end put in the browned flour (in hot fat stew the flour with red pepper and pour that over japraci) and let that boil for few more minutes. Serve them with sour milk.
Source: destination-montenegro.com
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