Tuesday, 16 February 2010


Here is recipe #2 for tarama. It comes courtesy of my mother's friend Litsa, who makes it often when she entertains. The recipe here is diluted with a larger quantity of oil and bread; this gives it a subtler flavour and makes it ideal to serve as a dip. It can be accompanied by crackers, pita slices, or sliced vegetables such as celery and cucumbers. Taramosalata can be served anytime, but it's a favourite recipe to have during Lent.

  1. 3 tablespoons tarama
  2. 2 cups vegetable oil (not olive oil)
  3. 10 slices white bread, crusts removed
  4. 1/4 cup lemon juice

  • Immerse the bread in a bowl of cold water. When it is soaked, remove it and squeeze the bread thoroughly to get rid of excess water.
  • Place the tarama in the bowl of a food processor. Add the oil and start to blend. Continue blending until the tarama and oil are well mixed.
  • Add the bread, a bit at a time, while blending all the while. You will see that the tarama will begin to thicken.
  • Keep blending while adding the lemon juice. All the ingredients should be well incorporated. The tarama will be ready when it has the consistency of thick mayonnaise.