Ingredients:

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

Preparation:

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 asid