Total Time
2hrs 30mins
Prep 2 hrs 30 mins
Cook 0 mins

This recipe came from a neighbor of ours.

Ingredients Nutrition

Directions

  1. For bread they suggested using a firm bread!
  2. soak bread in water and squeezed dry.
  3. Using a good processor, blend onions, garlic and parsley until evenly chopped.
  4. Add tarama and bread until evenly mixed. Continue processing and slowly add olive oil and lemon juice.
  5. Transfer to serving dish and chill at least 2 hours.
  6. This spread is delicious when accompanied by toast points and celery.
  7. Tarama is mullet roe from greece. It is available in specialty food markets.

Reviews

(2)
Most Helpful

Exactly the recipe my father used to make this, except for the parsley! I enjoyed this very much - thanks for posting! Made for Think Pink October 2009.

Mia in Germany October 08, 2009

Very good recipe, Blue Rose! I used a dense sourdough bread (you can't use fluffy bread to make this dip!). Be sure to remove the crusts, you just want the sponge. I made 1/2 this amount and my husband, the taramosalata afficionado of the family said it was excellent. The parsley in the dip was new to me, and basically unobtrusive.

evelyn/athens June 17, 2008

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