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Nutritional Guidelines (per serving) | |
---|---|
54 | Calories |
5g | Fat |
1g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 32 | |
Amount per serving | |
Calories | 54 |
% Daily Value* | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Cholesterol 12mg | 4% |
Sodium 35mg | 2% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Protein 1g | |
Calcium 8mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
The Greek meze (meh-ZEH) or appetizer table would not be complete without this traditional spread.
When I was young, my Grandmother would make taramosalata (tah-rah-moh-sah-LAH-tah) in an old wooden mortar called a gouthi (goo-THEE). She would pound the roe thoroughly with a large wooden pestle to break the eggs down and allow their flavor to blend with the other ingredients.
Today, using a food processor or blender is probably the easiest way to prepare the spread. You can find carp roe caviar or tarama (tah-rah-MAH) in jars at most Greek or Middle Eastern markets.
For an updated recipe, click here:Â
Ingredients
- 8 slices of day-old white bread (crusts removed)
- 4 tbsp. Tarama (carp roe caviar)
- 2 tbsp. finely minced onion
- 3/4 cup olive oil
- 5 tbsp. fresh lemon juice
Steps to Make It
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Remove crusts from bread and soak slices briefly in a bowl of water. Squeeze out excess water and set aside.
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Add tarama and onion to a food processor or blender and mix for approximately a minute or until well blended.
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Tear the bread into pieces and add to processor or blender. Mix until combined. With machine running, slowly drizzle the olive oil into the mixture forming a paste. Add the lemon juice a bit at a time and blend until smooth and creamy. If you prefer it tangier, you can add more lemon juice.
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Serve taramosalata with pita triangles or other bread for dipping and enjoy with a glass of chilled ouzo!
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This recipe can also be made using a traditional mortar and pestle.