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Anyone Here Ever Make Yiaprakia?

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d_kakavouli

d_kakavouli

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I was reading that yiprakia is a specialty in some of Greece (I think I read Northern Greece) for New Year's. First of all, is this true? If it is, has anyone here ever made it? Recipes I have seen show that it is kind of like, stuffed grape leaves or stuffed cabbage (I see both), and it makes me feel like I am missing something. Any advice is appreciated.
 
You're right, to me it seems like the same dish! Maybe someone can chime in and tell us if there are any differences. Could it possibly be the same dish with a different name?
 
d_kakavouli said:
I was reading that yiprakia is a specialty in some of Greece (I think I read Northern Greece) for New Year's. First of all, is this true? If it is, has anyone here ever made it? Recipes I have seen show that it is kind of like, stuffed grape leaves or stuffed cabbage (I see both), and it makes me feel like I am missing something. Any advice is appreciated.
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I live in London but just got back from Kozani where the full onslaught of yiaprakia making and eating is in full force. This included an all singing and dancing Yiaprakia Festival in the main square. The key difference between yiaprakia and sarmadakia (stuffed cabbage leaves) is that with yiapriakia the cabbage is pickled, like toursi, about the start of October for the Christmas festivities. A whole cabbage is cored and then placed in a large plastic container and water, salt and lemon is added. This pickles the cabbage and gives it a tangy flavour. Also, the yiaprakia are not rolled in the way that sarmadakia are rolled. It is more like the rice and meat is place in the middle of a piece of cabbage leaf and wrapped not rolled. There are a million recipes of course, but many people add allspice berries, which is one of the first times I have seen it in Greek cooking. The two key ingredients in the stuffing are minced or finely chopped pork and/or beef and rice. This photo was taken on Christmas Eve in Kozani of the first yiaprakia of the season. By the way, they are utterly delicious.
 

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Yiapraki are a specially on the island for Kastellorizo. They are grapevine leaves stuffed with meat, uncooked rice, onion, etc with a touch of cloves and cinnamon (used a lot in Kastellorizian cuisine). They are lined up in a baking dish. Oil, lemon and water to cover. Place plate on top. Bake slowly 180°C for around 25 minutes.
 
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