As a food blogger, I’m always on the hunt for new and exciting flavors to share with my readers. And let me tell you, my taste buds hit the jackpot on my recent trip to Greece. I’m talking about taramosalata – a creamy, tangy dip that’s a staple in Greek cuisine.
Now, I know what you’re thinking. “Tara-what-a?” Trust me, I had the same reaction when I first heard the name. But after one bite of this delicious dip, I was hooked. Made with taramas (a type of fish roe), bread, lemon juice, and olive oil, taramosalata is the perfect combination of creamy and tangy.
I first tried taramosolata at a little seaside taverna on the island of Crete. The sun was setting over the Mediterranean, casting a warm glow over everything. The sound of waves crashing against the shore and the smell of salt in the air only added to the ambiance. And then came the taramosalata.
I’ll admit, I was a little hesitant at first. Fish roe isn’t exactly something I eat on a regular basis. But as soon as I took that first bite, all my doubts disappeared. The dip was creamy and smooth, with just the right amount of tanginess from the lemon juice. And the taramas added a subtle briny flavor that was absolutely delicious.
After that first taste, I knew I had to learn how to make taramosalata myself. So I asked the owner of the taverna if he would be willing to share his recipe with me. To my delight, he agreed! He even invited me into the kitchen to show me how it’s done.
I watched as he soaked bread in water and then squeezed out all the moisture. He blended together onion, garlic, and water until it was liquefied and then strained out all the liquid. Then he added the taramas, bread, lemon juice and zest, pepper, olive oil, and vegetable oil to a blender and blended everything together until it was smooth and creamy.
I couldn’t believe how simple it was! And let me tell you, there’s nothing quite like enjoying homemade taramosalata while watching the sun set over the Mediterranean.
So now I’m back home and ready to share this delicious recipe with all of you. Trust me when I say that taramosalata will be a hit at your next party or gathering. It’s easy to make and packed with flavor. And who knows? Maybe it’ll transport you to a little seaside taverna in Greece too.
- 10.6 oz bread, without crust
- 5 cups water
- 1 onion
- 2 cloves garlic
- 7 oz white taramas
- juice of 2-3 lemons
- zest of 2-3 lemons
- 3.5 oz olive oil
- 7 oz vegetable oil
- a few olives
- 1 tbsp olive oil
- 1 tbsp fresh thyme
- Soak the bread in a large bowl with 4 cups of water until well soaked.
- Transfer the bread and water to a second bowl lined with a towel. Close the bread in the towel and squeeze out all the moisture.
- Set the bread aside in a separate bowl.
- In a blender or food processor, blend together the onion (cut into 4 pieces), garlic, and 7 oz of water until liquefied.
- Strain the mixture through a towel-lined bowl until all the moisture is removed.
- Transfer the mixture back to a bowl.
- In a blender or food processor, blend together the onion and garlic mixture, taramas, bread, juice and zest of 2 or 3 lemons (depending on their acidity), and pepper for 3-4 minutes until homogenized and fluffy.
- Slowly add in the olive oil and vegetable oil while continuing to blend. If you don’t have a lid with an opening, add the oils in doses of about 1.75 oz each.
- Taste to see if more lemon is needed and serve with olives, olive oil, pepper, and thyme.
- You can make some substitutions in this recipe to suit your taste or dietary needs. For example, you could use gluten-free bread if you have a gluten intolerance.
- You could also experiment with using different types of oil, such as avocado oil or grapeseed oil, instead of olive oil and vegetable oil.
- However, keep in mind that the white taramas is a key ingredient in this recipe and it may be difficult to find a suitable substitute for it.
- Red taramas is made from the roe of carp or cod that has been dyed red, while white taramas is made from the roe of cod or grey mullet that has not been dyed.
- The two types of taramas have a similar flavor and texture, so you can use them interchangeably in this recipe. Keep in mind that using red taramas will result in a pink-colored taramosalata.
- You can use something other than bread in this recipe. Bread is used in taramosalata to add body and texture to the dip. If you want to avoid using bread, you can try using boiled potatoes or soaked almonds as a substitute.
- You can make this recipe without garlic. Garlic adds a pungent flavor to the taramosalata, but if you don’t like garlic or can’t eat it for dietary reasons, you can simply omit it from the recipe.
- If you want to add some extra flavor to the taramosalata to make up for the lack of garlic, you could try adding some extra lemon juice or zest, or some fresh herbs like dill or parsley.