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Sponsored Guide. In cooperation with National Tourism Organization of Serbia, Association of Winemakers and Winegrowers of Serbia and Vino & Fino magazine ....
1 tbsp sweet paprika Make the sarma filling: in a heavy-based pan over medium heat, sweat the finely chopped onion and leek in the oil until soft and translucent. Add the cubed pancetta and render until crispy. Add the minced meat and break up until browned. Turn the heat to low and add the cumin, sweet paprika, pepper/pul biber (if using), oregano, parsley and stock powder, stirring to combine. Add a splash of water to loosen if a little dry. Add salt and pepper to taste, taking care not to overseason as the pickled cabbage leaves will be salty. Then add the rice; it simply needs to be coated in the juices from the mixture, not cooked. Remove from the heat and allow to cool. ....