Taramasalata facts for kids
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| Type | Spread |
|---|---|
| Course | Meze |
| Place of origin | Greece |
| Main ingredients | Tarama (salted and cured roe of cod or carp), bread crumbs or mashed potatoes, lemon juice or vinegar, olive oil |
Taramasalata (say: tah-rah-mah-sah-LAH-tah) is a yummy, creamy dip. It's a popular part of a meze in Greece. A meze is a collection of small dishes, like appetizers, that people share.
This dip is made from tarama. Tarama is the salted and cured eggs (called roe) of fish like cod or carp. It's mixed with olive oil, lemon juice, and a starchy base. This base is usually bread crumbs or mashed potatoes. Sometimes, people add almonds too.
You might find different versions of taramasalata. Some have garlic, spring onions, or peppers. Instead of lemon juice, some recipes use vinegar.
Traditionally, taramasalata was made using a mortar and pestle. This gave it a slightly grainy texture. But today, most taramasalata you buy is blended very smoothly.
Taramasalata is often served as a spread on bread. Its color can be different. It might be creamy beige or pink. The color depends on the type of fish roe used and if any coloring is added. Many store-bought versions are dyed pink. However, high-quality taramasalata is usually beige.
In Greece, people often eat taramasalata on Clean Monday. This day is called Kathará Deftéra in Greek. It is the first day of Great Lent, a special time before Easter. On this day, it's often served with onions and lemon.
What's in a Name? The Etymology of Taramasalata
The name taramasalata comes from two words. The first part, tarama, comes from the Greek word ταραμάς. This word means 'fish roe'. The Greek word itself came from the Turkish word tarama.
The second part, salata, is the Greek word for 'salad'. So, taramasalata basically means 'fish roe salad'. You might see it spelled taramosalata sometimes, which is closer to the Greek spelling.
Similar Dips: Salată de Icre
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There's a dip very similar to taramasalata. It's called salată de icre (say: sah-LAH-tah deh EE-kreh). This means 'roe salad' in Romanian. It's popular in Romania, Bulgaria (where it's called haiver), and Israel (called ikra).
This dip is usually made with the roe of pike or carp. Instead of olive oil, it often uses sunflower oil or other vegetable oils. Sometimes, white bread is added to make it thicker.
Salată de icre is sold in many grocery stores. People also make it at home. When made at home, chopped onions are often added. It has a creamy texture and taste, a bit like mayonnaise. The fish roe gives it a unique flavor.
