1 1 carrot -- cut half, then
: lengt
: several white radishes --
: quartered
: sm zucchini -- cut into 2 inch : slic 1 lb tomatoes -- peeled and : diced : celery -- cut like carrots : or 1 lg onion -- diced 1 TB paprika 1 TB cumin 1 ts turmeric 4 cloves garlic -- diced 3 TB olive oil 1 1/2 litres water- or fish stock 1/2 bn fresh cilantro : DOLMA----- 2 c firm white fish -- ground : or finely min 1/4 c white rice -- raw short : grain 1 egg white 1/2 ts pepper : salt to taste 1 1/2 ts cumin 1/4 ts 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.
Recipe By : johnnie@mtcons.almanac.bc.ca (John Wilkinson)
