This is the secret to dolmades! Whisk the juice of 1-1/2 lemon and 2 egg yolks until combined. While whisking quickly, slowly add 1 cup liquid from dolmades to the lemon-egg yolk mixture. Whisk egg whites until frothy.Add frothed egg whites and combine. Pour mixture over warm dolmades and serve. This will make your dolmades perfect!

Reviewed On: Sep. 28, 2009

I lived in Athens for several years and was taught to drain the excess moisture from the yogurt using cheese cloth. And never used salt, just squeezed out excess moisture from cucumbers. The amount of garlic is up to your own taste, I used 4 or 5 cloves. Add just a touch of olive oil. I never used the mint in mine, but it is usually used. Great with vegetables, bread and meat.

Reviewed On: Sep. 28, 2009