Dolmades in avgolemono sauce

Dolmades are one of my absolute favorite foods, but it’s rare to find them made just right in restaurants. This cherished recipe has been handed down through the Greek side of my family, and it’s packed with rich flavors and traditions that make it truly special. The combination of tender lamb and a bright, creamy citrus avgolemono sauce is simply unbeatable. Honestly, just thinking about it makes me hungry!

Whenever I make this recipe, I usually end up with around 40 dolmades, and I can’t help but enjoy them every day until they’re all gone. They typically last 3-5 days, but once they’re finished, I’m always left wishing I had made more.

The key ingredient for this dish is definitely good-quality grape leaves. My Yiayia swears by California grape leaves for their superior taste and texture. A good jar can cost around $20, but trust me, it’s worth every penny. If the grape leaves aren’t top-notch, they can fall apart during cooking, which would be a real disappointment.

The most challenging part of this recipe is making the avgolemono sauce. Be extra careful when draining the stock from the dolmades—if you have someone around, it’s a good idea to ask for help. Patience is key when tempering the egg mixture with the stock; rushing this step could result in a grainy sauce, which is something you definitely want to avoid.