Comments on: Stuffed Vegetables (Gemista) with a yoghurt sauce/ Γεμιστά Λαχανικά με σάλτσα γιαουρτιού

By: Lucy V

Lucy V — Wed, 25 Jun 2008 09:20:08 +0000

They do look positively scrumptious!

By: VegeYum Ganga

VegeYum Ganga — Fri, 20 Jun 2008 22:05:31 +0000

Oh yum. How wonderful these look.

By: FoodJunkie

FoodJunkie — Wed, 18 Jun 2008 08:04:48 +0000

Yup, you are right!
It is like a light egg and lemon sauce. Sometimes I put more yoghurt, but some people don’t like it, so I stick to just a bit of a tang!

By: maria verivaki

maria verivaki — Tue, 17 Jun 2008 19:44:08 +0000

we always use yoghurt to serve with the yemista, not int eh sauce itself, but this looks like a very mild addition to the sauce, and probably lighter than the egg-and-lemon sauce that is also assoaciated with yemista

By: Peter

Peter — Mon, 16 Jun 2008 19:05:25 +0000

Ioanna, I too like this dishes “room temperature” and for anyone who’s visited Greece in the summer knows…it gets damn hot!

The “saltsa” is straight up, no need for herbs as they are in the rice mixture.

Thanks for the kind mention in this post…”kali xonepsi”!