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For you Ros,as you can see almost Sarma is same as i said above
Ingredients
| 1/2 |
kg Zucchini ,small size |
| 1/2 |
kg Green Pepper |
| 1/4 |
kg Long Eggplant ,White |
| 1/4 |
kg Long Eggplant ,Black |
| 1/2 |
kg Tomatoes ,medium size, hard |
| 1 |
Potato ,medium size, sliced |
| 1 |
Carrot ,medium size, sliced diagonally |
| 1 |
cup Parsley ,(1 large bunch) finely chopped |
| 1/2 |
kg Tomatoes ,ripe |
| 2 |
Onions ,medium size, finely chopped or grated |
| 2 |
cups Rice |
| 1 |
cup Coriander ,green coriander, finely chopped |
| 1/3 |
cup Dill ,chopped (optional) |
| 1 |
tsp Sugar |
| 2 |
tbsp Tomato Paste |
| 2/3 |
cup Corn Oil Crystal |
| 1 |
tsp Mint ,dried and ground |
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Salt and Pepper |
Directions
- Preparing stuffing
- Wash ripe tomatoes. Dice half quantity into small dice. Blend the other half in a blender with ¼ cup water.
- In a large bowl, mix parsley, coriander, dill, onions, 1 tbsp tomato paste and diced tomatoes.
- Wash rice well under running water and drain. Add to the bowl. Season with salt, pepper, sugar, 1/2 cup oil and mint. Stir all ingredients to mix well.
- Preparing vegetables
- Wash hard tomatoes, zucchini, eggplant and peppers and cut their tops.
- Remove the insides of vegetables by holding the vegetable in your hand and pressing the tip of a sharp knife into the center of vegetables till close to the end. Make continuous circles with the knife to remove the insides of vegetables. Don´t make vegeta
- Stuffing vegetables
- Put 1-2 tbsp of stuffing into each vegetable using your fingers. Press on stuffing in the vegetable with your small finger so that stuffing is firm inside vegetable. Don´t fill the whole vegetable with stuffing to give space for rice to expand during cook
- In a deep large pan, arrange potato and carrot slices at the bottom. Arrange stuffed vegetables in a standing position in the pan with their tops facing upwards.
- Cooking vegetables
- In a saucepan, heat remaining oil over medium heat. Add blended tomatoes, 1 tbsp salt and pepper. Leave to boil for about 10 minutes. Pour over stuffed vegetables in pan. Add water to cover 3/4 of vegetables in pan.
- Put stuffed vegetables pan over medium heat. After 10 minutes, cover, move to low heat and leave to cook for 30 minutes. If tomato sauce becomes too thick, add ½ cup boiling water.
- Take off the heat. Arrange stuffed vegetables in a platter in a nice shape with the potatoes and carrots in the center. Serve cold.
http://www.wasfasahla.com/docs/recipe.cfm?recipe_id=123
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lol