Taramasalata is a Greek meze made of tarama, cod, carp, or grey mullet, salted and cured roe combined with olive oil, lemon juice, and a starchy foundation of bread or potatoes.
Variants may include garlic, lemon juice, spring onions, or peppers, almonds, or vinegar. Traditionally, you eat taramasalata in Greece on Clean Monday, which is Lent’s first day.
Taramasalata can also be bought pre-made in various Turkish and Greek markets, but due to large quantities of food coloring, it is not well received and results in an odd pink color of the dish.
About Greek-Style Taramasalata
Salată de icre is also popular in Romania and Bulgaria as a similar dip or spread. It is made with a pike or carp roe, but usually with sunflower or vegetable oil rather than olive oil, sometimes with a white bread thickener. It is produced in large quantities and is widely available in grocery stores and supermarkets, as well as being made at home, where chopped onions are usually added.
Greek cuisine has some 4,000 years of culinary tradition and is part of Greece’s history and culture. With the season and its climate, its flavors shift. Historically, Greek cooking, a precursor to Western cuisine, spread its culinary influence across Europe and beyond. This is demonstrated by several types of sweets and cooked foods it has influenced in different cuisines.
Depending on the country or culture that makes it, there are many types of roe used in this dish. Traditionally it’s carp, gray mullet, or cod smoked roe. Based on the culture of the person cooking the sauce, the latter is then combined with different ingredients. A starchy foundation of bread or a gluten-free blend of potatoes with lemon juice and olive oil are the staple ingredients. Almonds are also included at times.
Greece has an ancient culinary tradition that dates back many millennia. Greek cuisine has evolved and absorbed many influences over the centuries and has inspired other cuisines themselves. For more international recipes, click here.
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