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Taramosalata - Carp Roe Spread |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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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.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Margi -
I found it, right here ~ http://foodsoftheworld.activeboards.net/classic-taramosalata_topic1733.html Slightly different, but very similar. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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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.
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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 .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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