Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Greece
  New Posts New Posts RSS Feed - Taramosalata - Carp Roe Spread
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Taramosalata - Carp Roe Spread

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8582
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Taramosalata - Carp Roe Spread
    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.

If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 422
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 11 February 2016 at 23:23
A real favorite around here.
The version we make is potato based.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5826
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post 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 ..





www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8582
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5826
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post 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 !! 

www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 422
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2018 at 10:00
I found the versions I tried in Athens and while in Crete to be rather disappointing. My sons lamented that they could not wait to get back to Canada so that they could get the REAL stuff.:)

The taste was ok , but they used  an excess of red food coloring which gave a wholly artificial appearance to this dish.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5826
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2018 at 01:47

Percebes, 

The best outisde of  Greece I have ever had was at an authentic Greek  Tavern in  Bucharest, Romania ..

The color should be a very very light "ballerina pink" ..

Sounds,  Touristy to me .. and definitely not prepared in the true traditions ..

Sorry to hear of your negative experience ..  

I love Taramasalata and prepare it for myself at home at least once a month, when time permits ..  

I had posted a récipe as well in the  Greece Section which I have from  Greece as I spent  2 years in Greece on a journalism Project there ..  

Have a nice day ..  

 

 
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.