Ingredients:

• 1 1/4 cup virgin olive oil
• 1 lb of ground beef or lamb (omit for vegetarian)
• 1 cup chopped onion
• 1 cup long grain white rice
• 3 scallions (green inions), finely chopped
• 1/2 cup chopped sun dried tomatoes
• 1/4 cup minced fresh parsley
• 1/2 cup pine nuts
• 16 ounce jar grape leaves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1-2 cup of chicken broth or water (see recipe)
• 1/3 cup lemon juice
• 2 tablespoon chopped fresh mint

(Sauce Ingredients and Preparation Directions in Section Below)

Preparation:

Please note: the only real difficulty in making dolmathes is in finding a heavy flat plate that weighs down the dolmathes while they are cooking, figure this problem out before you proceed!)

1. Heat 3 Tablespoons of the olive oil in a frying pan over medium-high heat. Add the yellow onion and sauté until translucent but not brown, about 2-3 minutes.
2. Transfer sautéed unions to a mixing bowl and mix together meat, rice, 1/2 cup of olive oil, green onions, sun dried tomatoes, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside.
3. Rinse the grape leaves in cold water to removes as much brine as possible and then dry.
4. Add 2 Tbsp. olive oil to the bottom of a large wide pot making sure the bottom is covered completely covered with oil. Blanket with one layer of grape leaves.
5. Place 1 leaf at a time, shiny side down, on a flat work surface. Remove stem. Spoon about 1 Tbsp of the meat and rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both sides of the leaf inward and tightly roll leaf toward pointed tip end. Repeat until either leaves or mixture is all used.
6. Arrange and layer the dolmathes in the pot in such a manner that the top layer is relatively even and flat. Add the remaining olive oil, the lemon juice, and chicken stock, using enough stock to just cover the dolmathes.
7. Place a heavy flat plate over the dolmathes to keep them from unraveling. Bring to a gentle boil, reduce the heat to low, and cook for 45 minutes or until rice is tender.
8. Remove dolmathes to a serving plate and reserve liquid.

Meat Dolmathes are usually served warm and vegetarian ones are served cold.

Avgolemono Sauce Ingredients:

• yolks from 3 large eggs
• 1/3 cup lemon juice (from 2 medium lemons)
• 1 cup hot chicken stock or reserved cooking liquid from dolmathes

Avgolemono Sauce Preparation:

1. Separate yolks from eggs.
2. Beat eggs vigorously until they just begin to get foamy.
3. Continue to beat mixture and add lemon juice in a slow steady stream, continue beating for a minute.
4. Add hot chicken broth or reserved cooking liquid and whip for another minute.
5. Pour sauce back into the empty dolmathes pot and heat on low until steam rises, Do No Boil! Can be thickened with cornstarch.
6. Let stand 3-5 minutes before serving in a side dish or spoon over dolmathes.

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Ingredients:

• 2 cans chickpeas
• 3 cloves garlic—chopped
• 3 medium onion—chopped
• 3 tablespoon olive oil
• 2 medium potatoes—cubed small
• 2 tablespoon chopped parsley
• 2 tablespoon chopped cilantro leaves
• 1 teaspoon marjoram
• 1 quart chicken broth
• 1 lb spinach—chopped
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoon cider vinegar

Ingredients:

1. Saute garlic and onions in olive oil for 10 minutes.
2. Add potatoes and stir fry for 5 minutes.
3. Add parsley, cilantro and marjoram and broth and Add broth and simmer 20 minutes.
4. Add spinach and olive oil and simmer for 3 minutes.
5. Add salt, pepper and vinegar, simmer for 5 minutes.
6. For variation, soup may be pureed.

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Fried Chili Eggs (Sambal Goreng Telur) are a delicious introduction to Indonsian cuisine as they entail many ingredients used in Indonesia and are savory, spicy, a little sour with a touch of sweetness. They are easy to prepare and absolutely delicious over rice.

Ingredients:

• 3 eggs
• 3 tablespoons peanut oil
• 1 medium onion, finely chopped
• 1 clove garlic, crushed
• 3 teaspoons sambal olek or chili powder (sambal olek (or ulek) is available in most grocery stores in the Asian section)
• 1/2 teaspoon roasted shrimp paste (aka trasi)*
• 1/2 teaspoon laos powder*
• 3 kemiri or Brazil kernels, finely grated*
• 2 teaspoons palm sugar or substitute*
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• lemon juice to taste

* These ingredients are available at 99 Ranch Market and other Asian grocery stores.

Preparation:

1. Hard boil the eggs, stirring them gently for the first 3 or 4 minutes of cooking so that the yolks are centered.
2. Heat oil and fry onion and garlic until onion is soft and golden.
3. Add trasi, sambal olek, laos powder and grated nuts and fry for a few seconds, crushing the trasi with the spoon.
4. Add salt, sugar, coconut milk and lemon juice and simmer gently, stirring constantly, until thick and oily in appearance.
5. Add the shelled and halved eggs, spooning the sauce over them.

Serve with rice either hot or at room temperature.

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Ingredients:

• 1 1/2 pounds of chicken; cut into 1-inch cubes (may substitute lamb or shrimp)
• 1 teaspoon fenugreek seeds
• 1 tablespoon lemon juice
• 5 whole cloves
• 1 tablespoon mustard oil; for marinade
• 5 cloves garlic; minced
• 1 tablespoon cumin powder
• 1 1-inch piece fresh ginger
• 1 teaspoon turmeric
• Fresh red chilies; julienned
• 1 cup green peas
• 1 teaspoon freshly ground black pepper
• 1 cup green onions; sliced
• 4 tablespoon (1/4 cup) mustard oil (for cooking)
• 1/4 teaspoon cinnamon powder
• Salt to taste

Preparation:

• In a large bowl combine chicken, 1 tablespoon lemon juice, one tablespoon of mustard oil, cumin, turmeric, salt and pepper. Toss well to coat thoroughly.
• Marinate chicken for two at least two hours.
• In a non-stick pan warm 4 tablespoons (1/4 cup) of mustard oil over medium-high heat. Saute fenugreek seeds in the oil until they turn dark. Add cloves and saute for an additional 15 seconds.
• Transfer the coated chicken to the pan, stir well, and brown over medium-high heat.
• Add garlic, ginger and red chilies to the pan and reduce the heat to medium. Stir-fry chicken until cooked through. Add water to moisten, if necessary.
• Add green peas, green onions, and cinnamon, and stir for two minutes.
• Add salt and pepper to taste.
• Drain off any excess oil. Serve with stir-fried vegetables and rice or Roti.

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