This is too good to be believed - you'll just have to make it! Do try to find the white tarama - it is so much better than the pink. In Greece, this is eaten as a meze, with pita crisps or crusty bread. It makes a fantastic dip too.
cup olive oil (or a combo of 1/2 olive oil, 1/2 salad oil to give a less pronounced olive-oil flavour)
2
lemons, juice of
NUTRITION INFO
Serving Size: 1 (587) g
Servings Per Recipe:
1
AMT. PER SERVING% DAILY VALUE
Calories: 876.4
Calories from Fat 611 g70 %
Total Fat 67.9 g104 %
Saturated Fat 9.6 g48 %
Cholesterol 0 mg
0 %
Sodium 626.3 mg
26 %
Total Carbohydrate
59.6 g
19 %
Dietary Fiber 3.6 g14 %
Sugars 2.4 g9 %
Protein 9.5 g
18 %
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DIRECTIONS
Soak the bread in water for 5 minutes and squeeze dry between hands.
Put in food processor along with tarama, onion and garlic.
With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.