Taramosalata is a classic dip or spread in the Greek cuisine. A mix of preserved carp roe with bread or potato and seasoned with lemon and enriched with olive oil, it makes a very savoury addition to have on hand. It’s a must-have in one’s fridge for a quick snack.
1 jar tarama
2-3 loaves of stale bread
1/2 lg onion, grated
1 lemon, juiced
1 cup (250 ml) olive oil
water, as needed
8 Comments
👏👏👏👏👏👏👏👏👏👏👏 beautiful, there is no better dip.
I went to school in Northern Ireland, with a guy who's parents owned a Greek restaurant. As a teenager, I can remember his parents treating me to Taramasalata every afternoon. Growing up on mashed spuds, this was SO exotic! ❤❤❤❤🇬🇧🇬🇧🇬🇧
Thank you for this great video. I've read the recipe where bread was soaked in milk instead of water. Did you try to do so? Does this make any sense?
Carp Roe??? No dear …No Carp….
Is carp sea food???
I never heard of sea carp, do they live in the Mediterranean???
Pls post more recipes, and let's see your mum.
I needmeasurements. Not all lemons render the same amount of juice. How many tablespoons? How much tarama is in that jar? 100 grams, 200?