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 in order 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:
- 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
- Remove crusts from bread and soak slices briefly in a bowl of water. Squeeze out excess water and set aside.
- Add tarama and onion to food processor or blender and mix for approximately a minute or until well blended.
- 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.
- Serve taramosalata with pita triangles or other bread for dipping and enjoy with a glass of chilled ouzo!
- This recipe can also be made using a traditional mortar and pestle.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||0 g|