We are fortunate enough to have two sizeable potted fig tree plants. Unbeknownst to me, I was unaware that fig tree leaves were edible. After much research I’m happy to say that I’ve utilized many fruits and leaves for various recipes. My favorite thus far is dolmades.
Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.
Last year I tried to experiment with making homemade dolmades, but was unsuccessful with the rice bit. It was not cooked all the way through…so, I have not given it another go ever since. Having been exposed to dolmades at a young age, thanks to a handful of friends whose moms’ were experts in the making of, my palette simply fell in love with them.
