Traditional recipes

Classic Greek taramosalata recipe

Classic Greek taramosalata recipe

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Taramosalata is a Greek classic. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.


Greater London, England, UK

3 people made this

IngredientsServes: 6

  • 350g bread without crust
  • 1 small onion, roughly chopped
  • 1 large lemon, juiced
  • 125ml olive oil
  • 200g tarama (cured carp, cod or mullet roe)

MethodPrep:15min ›Ready in:15min

  1. Place the bread in a bowl (the bread should weigh 350g after removing the crust). Cover with water and let sit a few minutes till the bread is well soaked. Drain the water from the bowl and squeeze all of the excess water from the bread. Transfer the bread to a food processor.
  2. Place the onion, lemon juice and olive oil in the food processor along with the bread. Process until smooth and homogeneous. Add the tarama and process again. Taste and adjust if necessary - add more lemon juice if too bitter, more tarama if you like a stronger flavour, or more olive oil if a richer texture is desired.

Tips

Tarama is the cured roe of either carp, cod or mullet. It is available as either white or pink roe, and either are fine to use, though white is more desirable.
For a modern twist on this classic recipe, I like to first caramelise the onions in some olive oil with a pinch of chilli flakes before adding to the food processor.

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How to cook like the Greeks

J ust the names of the dishes make you think instantly of cobalt-blue sea and sand almost too hot to stand on, white-washed houses and languorous lunches that last into the evening. If a fortnight in Greece isn't imminent, some homemade taramosalata (much better than anything you'll find in a supermarket) or a plate of tender fried squid can transport you to a beach on the Aegean instead. Greek cookbook writer, TV presenter and chef Vefa Alexiadou has collected hundreds of recipes from all over Greece for her brilliant and encyclopaedic new book, Vefa's Kitchen. Here are some of her favourite classics.


Traditional Greek Taramosalata (Cod Fish Roe spread / dip)

Taramosalata is a traditional delicious Greek spread / dip, made of a type of caviar (fish roe) called Tarama. The fish roe is almost always cod roe. Cod roe is available in red and white (beige) variaties. The best quality of tarama is the white tarama.

This creamy dip is served as an appetizer with fresh bread and pickles. If you never tried it, this the traditional way of making it. It's a traditional Greek dish that is always present on the table on Clean (Ash) Monday in Greece (Kathara Deftera) and usually it's the appetizer that's gone first.

The recipe below is the traditional Greek recipe of making Taramosalata! Enjoy!

- 120gr/4.2oz of white tarama (cod fish roe)
- 180gr/6.3oz of bread, crust removed(around 8 slices of white bread).When you remove the crust, it'll weigh about 120gr/4.3oz
- 1 small onion (around 60gr/2oz), preferably white, chopped
- 5 tablespoons of fresh lemon juice
- 130ml olive oil (1/2 cup)

Preparation: In a bowl filled with water, add the bread and let it soak. Before using it,squeeze out the water with your hands.

Using a food processor or blender, add the onion and turn it into a thick paste. If needed, you can use a spoon to push down to the blades any uncut pieces. Remove the spoon and turn it on again.

Add the tarama and blend it with the onion, until the mix is smooth.
Add 1/3 of the bread and blend.
Pour 1/3 of the olive oil and blend.

Continue adding bread and olive oil in the same manner until you use them all.&
Add half the lemon juice into the processor and blend.

Add the rest of the lemon, blend until emulsified and serve.
Kali oreksi!

1. The ingredients must be added in small portions, in order to have a beautiful and smooth result.
2. It's better to purchase white tarama. The quality and taste is better from the red kind
3. Taramosalata can be preserved in the fridge for 1-2 days.
4. It is best served with kalamata olives, pickles and fresh bread.


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Easy Taramasalata Recipe (Greek Fish Roe Dip)

Maybe taramasalata sounds familiar.

But you have a hard time recognising my version of this dip below? Then you are probably thinking of the bright pinkish dip with the same name.

You can also find that one in lots of supermarkets as well.

The difference between that one and mine is that I used canned roe instead of fresh roe. I also stayed clear of any artificial food coloring.

So what are the other ingredients that go into this taramasalata? No Greek yogurt whatsoever but olive oil and lemon juice. And another surprising element: soaked bread!


How to make taramasalata

Remove the crusts from the bread and soak it in water for a minute then squeeze it out. Put the bread plus all other ingredients into a min food processor and give it a whizz. The ingredients will all come together into a gorgeous creamy mixture. It is up to you whether you want to go for a totally smooth taramasalata or leave it with a little texture as I have done. Spoon it into a small bowl to serve. You can top with an olive and add a drizzle of olive oil if you wish. I like to let mine sit covered in the fridge for at least 1 hour to let those flavours mingle and dance!


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Melitzanosalata is a tasty roasted eggplant dip that can be served as a side dish or be eaten on its own. While many recipes often call for oven-baked eggplants, there is no denying that grilled eggplants, if you choose to make it yourself, add a smokiness that intensifies the flavor.

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Fava, also known as split pea purée, is another meze that is delicious and easy to throw together. Sometimes served as a main course, it can also be used in a sandwich or a wrap. With the added bonus of being healthy, full of protein, and low in fat, it is no wonder why it is a staple item in the Greek diet.


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Greek gastronomy has been recorded in images and texts since ancient times. Over the years, it has marked the cuisine of ancient Rome and has spread throughout Europe and even beyond.

The cuisine of Ancient Greece was known for its frugality. It was founded on the “Mediterranean triad”, namely wheat, olive oil, and wine. Meat was rare, whereas fish was more common.

Greek cuisine now makes use of vegetables, olive oil, grains, fish, and meats, that include pork, poultry, veal, beef, lamb, rabbit, as well as goat.

Other key ingredients include pasta, cheeses, lemon, herbs, olives, and yogurt. Bread made of wheat is very popular. Other grains, such as barley, are also commonly used, like for paximadi. Ingredients that are often used for desserts include nuts, honey, fruits, and filo dough.

Greek cuisine carries on traditions from Ancient Greek and Byzantine cuisines, while also including Ottoman, Middle Eastern, Balkan and Italian influences.


Nutritional Chart

Nutrition information per portion

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by


Taramosalata (Ταραµοσαλάτα)

Don’t you just love pink food? Us too! Like strawberry yogourt, raspberry smoothies and cotton candy, taramosalata is beautifully pink. Its colour is not only beautiful, but handy, because when taramosalata has difficulty rolling off the tongue, its lovely hue is mentioned, and suddenly, everyone knows what you are referring to. That pink Greek dip is universally understood to be the traditional carp roe spread which is a staple in many Greek restaurants and homes. It is caviar for the masses.

The key ingredient for taramosalata is carp roe (yes, fish eggs), which is called tarama. It can be found in Mediterranean or Middle Eastern stores, or on-line. Tarama is not usually eaten in its pure form, but is instead mixed with other ingredients to create a spread which is delicious slathered over a thick slice of bread, some crackers, or even used as a dip for vegetables.

Taramosalata is a lenten friendly food, which is particularly important if you are concerned that you may not be getting enough nutrients in your diet while fasting. Thankfully, all fish eggs, including carp roe, are very high in Omega-3 fats, which have anti-inflammatory properties. Roe is also one of the only foods which contains Vitamin D. In addition, it is a great source of Vitamin B12, Vitamin A, Vitamin K2, zinc, and iodine. Who knew that such teeny tiny little eggs could pack such a nutritional punch.

Helpful hints:

There are recipes for taramosalata which use bread, but our parents make their taramosalata with mashed potatoes. When it comes time to mash your boiled potatoes, be sure not to include any other ingredients. The only thing you may add to the potatoes is some of the water they were boiled in, in case the mash is too thick and clumpy. You want to end up with mashed potatoes which have a very smooth consistency.

Our parents are not particular about the type of potato they use here they simply use whatever they have on hand.

Keep in mind that this recipe makes a lot of taramosalata – 5 – 6 cups worth. If the recipe is too large, you can easily half it.

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