Taramosalata

Name: Taramosalata
Yield: serves 8
Ingredients: 1/2 pound smoked cod’s roe; 3 slices white bread, crusts removed, soaked in water; Juice of 1 lemon, or to taste; 1/4 cup sunflower or light vegetable oil and 1/4 cup extra-virgin olive oil

December 9, 2011

Gray-mullet roe was originally used in Turkey and Greece for this famous dip, but smoked cod’s roe now generally replaces it. I like to use a mixture of sunflower or flavorless vegetable oil and olive oil, which allows the taste of the roe to dominate.

Recipe information

Yield
serves 8

Ingredients

1/2 pound smoked cod’s roe

3 slices white bread, crusts removed, soaked in water

Juice of 1 lemon, or to taste

1/4 cup sunflower or light vegetable oil and 1/4 cup extra-virgin olive oil

Preparation

Step 1
Skin the smoked cod’s roe and mash it in the food processor with the bread, squeezed dry, and the lemon juice.
Step 2
Gradually add the oil in a thin trickle while the blades are running and blend to a creamy paste. Cover with plastic wrap and chill. If it is too liquid, do not worry—it will become thick and firm after an hour or so in the refrigerator.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsDip Middle Eastern Turkish Lemon Citrus Fruit Starter Dinner Dairy Free Nut Free Vegetarian Quick Easy No-Cook Food Processor Ramadan Cookbooks

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.