Best Taramosalata - Greek Carp Roe Dip or Spread
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- Опубликовано: 17 фев 2021
- 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 
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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! ❤❤❤❤🇬🇧🇬🇧🇬🇧
Hi Gaggy Mott..(I'm sure that name has an interesting meaning...hehehe)
hehehehe... love the memory... and yes, taramosalata would be a little exotic compared to mashed potatoes... hehehe...
Thanks for the comment... and I hope you try the recipe and it brings back good memories...!!! :)
Thank you for this pesipe
You are very welcome!! I hope you enjoy it!! :)
👏👏👏👏👏👏👏👏👏👏👏 beautiful, there is no better dip.
Thank you for the kind words... I hope you try mom's recipe... I think it is one of the best, if not the best, I have tried. The touch of onion is really awesome in this easy dip.
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?
Hi Boris.... You are very welcome. As to your question, I can't give you a definitive answer...I can only tell you that mom always used water. I don't think milk would make much difference, and considering milk is more expensive than water, I do not see the value in using the milk. Remember that these recipes came from a time when people were generally poorer... and unless the milk made a huge difference, I am sure they would have kept the milk for drinking or making cheese or yogurt vs. 'wasting' it in something like this. Also, adding milk would make it spoil faster, I would think.
Just my opinions, of course... since I don't know for sure.
In the recipe you saw with the milk, did they say why they used milk instead of water? I would be interested in finding out.
Thank you for the kind words!! :)
@@MomsGreekKitchen There is much sense in your words, I think. Nope, they didn't really comment about milk vs. water. I'll definitely try to reproduce a couple of recipes. If any difference comes up, I'll report back :)
@@Scartill Thank you... I would be very interested if you find a difference.... Take care!
@@MomsGreekKitchen I asked Google, there is no different between milk and water. Nobody knows why.
I love Taramosalata but can't buy the Tarama in Germany. :(
@@annaluisevogler9175 Hi Anna... thank you for the comment and for the research. I am sorry you cannot get tarama in Germany. Are there no Greek/Middle Eastern food suppliers in Germany? Or do you have Amazon there... might you be able to order online?
Thank you again for the comment... :)
I needmeasurements. Not all lemons render the same amount of juice. How many tablespoons? How much tarama is in that jar? 100 grams, 200?
Hi there,
Unfortunately, this is more of a 'to your taste' kind of preparation. There are no hard and fast measurements for this preparation, and for that, I apologize.
How do you turn it back red / pink
Hi Queen!! It is a light pink when it is done mom's way. It may not look it in the video. If you have had it and it is VERY pink, I am assuming they have added food colouring. The tarama, the fish eggs, are a deep pink, but you are adding quite a bit of other ingredients, like the bread which will lighten the colour, then of course, you are adding lemon juice which will also have a bit of a lightening effect. If you want, you can add a drop of red or pink food colouring but it is not traditional.
Hope you enjoy the recipe!! :)
Pls post more recipes, and let's see your mum.
Hi Mandy! Thank you for the kind words of encouragement. I will be starting up with more videos as I have more recipes in mom's repertoire.
Unfortunately, as you may not know, we lost mom just over 4 years ago... which is why I say 'in her memory' when I introduce a new video. She would have loved to have been on camera...she was very fun loving and social and she would have loved me sharing her recipes and love with our RUclips friends....
Thanks again...
Carp Roe??? No dear ...No Carp....
Thank you for the comment... however, I think you are mistaken. The jar I buy says 'carp roe' on it... and the description from Google says the following;
"Tarama is the cured eggs of either carp fish, grey mullet, or cod. In Greece, we have two types of Tarama. The one we call the White one, which is, in fact, a yellowish one and the Pink one."
So if that was not what you were referring to, please clarify and I will attempt to answer.
Thx again.
What's wrong with carp???
@@stevedawson9191 try it with Cod Roe (Merluccius merluccius) and you'll have the answer....
Is carp sea food???
Hi Steve,
Carp is a type of oily fish so yes, it is seafood.
I never heard of sea carp, do they live in the Mediterranean???
From my understanding, yes.
@@MomsGreekKitchen from my understanding, carp is a fresh water fish.
@@stevedawson9191 Thanks for the info. :)
@@MomsGreekKitchen no problem, but please don't be saying carp is sea fish, just because it is oily. I haven't had the opportunity to try carp roe, but I'm sure it is delicious, although there are many species. Thankyou
@@stevedawson9191 I never said it was sea fish... I said it was seafood... all marine animals are considered seafood... trout, catfish etc., which are freshwater fish, are all considered seafood.
As to the tarama... it is delicious, once it has been prepared, otherwise it is very fish and salty in the form we buy it in.