Vegetable Stew With Dolma

Serving Size  : 1     Preparation Time : 0:00

Categories    : Stews

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1       carrot -- cut half, then lengt
                        several white radishes -- quartered

       1        small  zucchini -- cut into 2 inch slic

       1        pound  tomatoes -- peeled and diced
                        celery -- cut like carrots or

       1        large  onion -- diced

       1        tablespoon  paprika

       1        tablespoon  cumin

       1        teaspoon  turmeric

       4        cloves  garlic -- diced

       3        tablespoons  olive oil

   1 1/2     litres        water -- or fish stock

     1/2       bunch  fresh cilantro

                        -----dolma-----

       2         cups  firm white fish -- ground or finely min

     1/4        cup  white rice -- raw short grain

       1         egg white

     1/2        teaspoon  pepper
                                      salt to taste

   1 1/2       teaspoon  cumin

     1/4        teaspoon  turmeric -- optional

       2         cloves  garlic -- finely minced

Saute onions in oil until soft. Add all the vegetables and spices, except cilantro and zucchini, and stock.

Bring to a boil, reduce heat and simmer. Make the balls ( recipe follows ) while it's simmering. When vegetables are half cooked add the dolma balls gently, one at a time, on a spoon.

Make sure they are well covered with liquid as they will double in size.

Add a little water or stock if needed to cover. Let simmer for 10 minutes then add zucchini and cilantro and simmer until balls are firm and rice in middle is soft. 

Check while cooking and add more liquid if needed. Dolma: Put all ingredients into a bowl and mix thoroughly the roll into walnut-sized balls and set aside.