TARAMA 

tarama big.jpg

Fish Roe Dip

Very easy to make and no comparison with the bought variety

Recipe from Grandma Yvonne

Serve 8

 

 

50 gr tarama (smoked fish roe, found in delicatessen or Greek shops - not to be confused with the ready made tarama salata)

4 slices, white bread crust remove

1 cup oil

Lemon juice

 

 

PS: This recipe was given by my mother, using the Kenwood, long before the food processor existed. Have tried it using a food processor, and it is much smoother and nicer.

 

WITH FOOD PROCESSOR

  • Moisten the bread by placing it under tap and make sure that all slices are moisten, than squeeze with your hands as much as water out.

  • Place moist bread and tarama in food processor, and blend.

  • If not blend fully, use spatula to mix it all nicely

  • Than pour oil. A drop a a time for about 4 teaspoon, add a teaspoon of lemon juice, than poor a teaspoon at a time. Add a teaspoon of lemon juice every ¼ cup of oil or when the

       tarama looks too waxy.

 

WITH KENWOOD

  • Moisten the bread by placing it under tap and make sure that all slices are moisten, than squeeze with your hands as much as water out.

  • In a mix master bowl, using the balloon beater (egg white beater) mix bread with tarama.

  • Still beating, pour oil, a drop a time stirring constantly (as for mayonnaise).

  • If mixture seems waxy add drops of lemon juice and carry on adding the oil.

  • Season with lemon juice to taste.

 

Serving suggestions:

As a selection of starters (Azada, Yaprakes etc) with a Greek salad and fresh crusty bread.

As a dip to serve with drinks with pita bread.

 

 

PS: I found that it is so much easier to taste different "Meze" seating comfortably around a dinner table and sampling the delicacies.

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