Japrag

Preparation steps

• Wash the young vine leaves and blanch them a little
• Roll out the meat into a thin layer, sprinkle rice over it, and sprinkle with a little onion, then season, then roll the meat. When the meat is rolled, mix everything together to bring everything together.
• Blanched vine leaves are filled with a mixture of rice and meat, and formed into sarma. Arrange them in a cooking pot, add the beef stock and bring to the boil. does not burn) this spray should be baked for at least half an hour without burning on low heat. (when the spray is ready add cream to it).