Sakavci

The mixture is formed in a bowl, which is why the dish bears that name. This was my favorite dish when I was younger because for now inexplicable reasons I didn't like peppers, cabbage, so I took fillets out of all the dolmas, but my mom found a solution with this recipe…

Preparation steps

In order not to make it hard for you, add a little water to the minced meat, add salt and pepper and let it stand for a while.
Wash the rice well, and add to the mass.
Grate the onion and carrot, mix with the meat and let it stand for a while.
Take a little meat from the mixture, put it in a bag, fold it with your fingers and press a little.
Put the sakavci in a sieve in which you have previously melted water for 2 fingers of the sieve and 2 tablespoons of butter.
Cook the sakavci at a moderate temperature and do not turn it over, because when the rice is cooked, it comes out of the meat, which is very interesting.
When almost all the water has evaporated, add a little liquid icing and cook for a few minutes.
When serving, you can pour melted cream over the sakave.

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