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Taramosalata - Carp Roe Spread

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4592
Printed Date: 21 September 2017 at 17:08


Topic: Taramosalata - Carp Roe Spread
Posted By: TasunkaWitko
Subject: Taramosalata - Carp Roe Spread
Date Posted: 09 February 2016 at 17:27

Taramosalata

Carp Roe Spread


From Time/Life's Foods of the World - Middle Eastern Cooking, 1969:


To make about 2 cups:


6 slices homemade-type white bread, trimmed of crusts

1 cup cold water

1/2 cup (4 ounces) tarama (salted carp roe)

1/4 cup fresh lemon juice

1/4 cup finely-grated onions

3/4 to 1 cup olive oil


Soak the bread in the water for 5 minutes, then vigorously squeeze it dry with your hands. With a large mortar and pestle or the back of a spoon, mash the bread until smooth. Then add the tarama, 1 teaspoon at a time, mashing and stirring constantly. Beat in the lemon juice and the grated onion and continue mashing until the mixture becomes a smooth paste.


Transfer the mixture to a large bowl and, with a whisk or a rotary or electric beater, beat in the oil, 1 tablespoon at a time; make sure each tablespoon is absorbed before adding more. When about 1/2 cup of oil has been beaten in, the mixture should be creamy and smooth. Pour in more oil in a slow, thin stream, beating constantly until the taramosalata is thick enough to hold its shape almost solidly in a spoon. Taste for seasoning and refrigerate until ready to use. (Taramosalata will thicken further as it chills.) Serve as part of a platter of appetizers (meze) accompanied, if you like, by cubes of fresh bread for dipping.


Note: A less authentic, but quicker, way to make taramosalata is to soak and squeeze the bread dry and combine it with the tarama in the jar of an electric blender. Blend at medium speed until the mixture is smooth. Without stopping the blender, remove the cover and add the lemon juice and onion. Still blending, pour in up to 1 cup of oil in a slow, thin stream, adding as much of it as you need to give the taramosalata its proper consistency. Taste for seasoning and refrigerate before using.



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Replies:
Posted By: Percebes
Date Posted: 11 February 2016 at 23:23
A real favorite around here.
The version we make is potato based.

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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.


Posted By: Margi Cintrano
Date Posted: 15 April 2017 at 16:21
Taramasalata is my favorite Mezze ..

In Greece, it is actually made with Grey Mullet, an Aegean Mediterranean fish variety .. 

It is incredibly delicious. 

The best Taramasalata I have ever had OUTSIDE GREECE, WAS IN THE  BUCHAREST
CAPITAL.

It was amazing and the owner is Greek .. 

Thanks for posting this.

I know I posted one, a couple of years ago !! 

Could we bring it up ?  To see the nuances  !!

Thanks .. Happy Easter ..







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GourmetĀ“s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com


Posted By: TasunkaWitko
Date Posted: 17 April 2017 at 13:32
Hi, Margi -

I found it, right here ~

http://foodsoftheworld.activeboards.net/classic-taramosalata_topic1733.html

Slightly different, but very similar.

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Posted By: Margi Cintrano
Date Posted: 17 April 2017 at 22:15
Thank you so much  Ron.

Interesting that it is  also prepared with Salt Cod on mainland.

On the Aegean Islands, they use Grey Mullet ..

Your recipe uses Carp ..  

I am sure that it is heavenly divine too ..

Well, all delicious !! 



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GourmetĀ“s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com



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