Meze Atlas, Dips and spreads

Tarama

Name: Tarama
Prep time: 20 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 50 g tarama (salted cured fish roe); 80 g stale white bread, crusts removed; 1 tbsp grated onion; 2 tbsp lemon juice; 150 ml mild olive oil or half olive and half sunflower oil; 2 tbsp cold water

/TA·ra·ma/

Whipped fish roe with bread, lemon and olive oil

4serves

20 minactive time

Goes with

Rakı

The salty, briny roe is a natural match for anise, which softens its sea flavour.

Also good with white wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

50 gtarama (salted cured fish roe)
80 gstale white bread, crusts removed
1 tbspgrated onion
2 tbsplemon juice
150 mlmild olive oil or half olive and half sunflower oil
2 tbspcold water

Method

Soak the bread in water for a few minutes, then squeeze it dry.
Pound or blend the roe with the onion until smooth.
Add the bread and lemon juice and blend again.
With the motor running, add the oil in a thin stream until the mixture is pale, light and thick. Loosen with the cold water if needed.
Chill and serve with bread and a few olives.