This creamy, briny dip belongs in the pantheon of classic Greek meze, alongside hummus, baba ghanoush and skordalia.
Ingredients
- 6 ounces firm white bread, crusts removed and 1-inch pieces
- 4 ounces jarred tarama (carp roe)
- 1/4 cup grated onion
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1/4 cup water, or as needed
- toasted pita chips or bread, for serving
Instruction
- Put the bread in a bowl and sprinkle with 1/4 cup water. Let sit for 5 minutes, then squeeze out the excess water and put the bread in the bowl of a food processor, with the tarama, onion and lemon juice.
- Pulse the tarama mixture until it begins to become smooth. With motor running, add the olive oil in a slow stream and process until the mixture is very smooth. The taramosalata should be the consistency of a velvety hummus. Add enough water to loosen the mixture, if needed.
- To serve, spoon the taramosalata in a wide shallow bowl and drizzle with olive oil. Serve with toasted pita chips.
