Ingredients: vine leaves (25-30), minced meat (600g.), Onion (150g.), 1 carrot, sunflower oil (0.150l) rice (100g.), Sour cream (250g), bacon (200g.), 1 egg and spices: salt, pepper, paprika powder, bay leaf.
Method of Preparation: Leave the vine leaves in boiling water, then rinse them in cold water. Roast onions and carrots. You can also add some sweet pepper in the frying. The rice is boiled separately. Rice does not have to be boiled to the maximum, only half. The finely chopped ham and
bacon are mixed with fried onion and carrot. Add rice, spices (sweet pepper, salt, pepper) and a raw
egg to bind the composition. Wrap the sarma and place them on a row in a ceramic pot. Bunch of slices of bacon can be placed between the rows. Add 3-4 vine leaves in the bowl. Boil the dish on small fire or in the oven.
Special Suggestions: can be served simply or with sour cream.
Where to eat: Can be found in the menu of restaurants from Negotin and arounds and also in the rural touristic households from this area. Is one of the meals that all of the restaurants have on their menu, on both sided of the Danube, Romainian and Serbian side.
Serve with: Rose wine