Taramosalata | Carpe Roe Dip
In Greece this dip is known as Taramosalata, or Carpe Roe Dip. It is very popular in Greek culture and is found at Greek restaurants around the world. We served it at our Greek restaurant and it was always extremely popular. A lot of customers used it ask me what it was made of and I always encouraged them to try it. Taramosalata is delicious, but mild, and whenever someone tried it for the first time they loved it!
You can buy carp roe online or find it in Greek specialty stores. A lot of people call it Greek caviar – ha! - which I always find funny. Carp roe is the eggs of carp that are harvested from the waters in the Mediterranean. Fish are abundant in that area, seafood is a staple of the cuisine, which why all parts of seafood are found in many recipes.
The rest of the ingredients in the dip are very simple and inexpensive. At restaurants you’ll often find this as part of mezze platters and eaten with freshly grilled pita. It is commonly served with an extra drizzle of olive oil and olive perched on top.
When you see this recipe printed other places, you’ll notice that sometimes it is made with potato, other times with bread, and occasionally with both. There is no wrong way to do it! The starch is necessary for thickening the dip. In this episode I use a potato and soaked breadcrumbs because that’s the way I prefer to make it at home. I use my food processor to make the whole thing incredibly easy, and I always chill it to allow it to thicken before serving.
To serve this dip have a large pile of freshly grilled pita triangles. That’s all you need for enjoying it. Be sure to take large scoops of dip, it is meant to be enjoyed that way!
This is a very traditional dip found in Greece; in fact, it’s probably the most popular of all dips! Tarama is carp roe and it’s readily available in the Mediterranean. In restaurants and Greek stores it’s sometimes called “Greek Caviar.” If you can’t find it in a store you can easily order it online. If you need a place to buy it there is a link in the article below.
2 Whole big Idaho Potatoes - peeled and diced to boil
1 cup panko breadcrumbs soaked
½ white onion, cut into a few chunks
6 oz of tarama (Greek carp roe)
¼ cup vegetableoil
¼ cup lemon juice
Warm pita for serving
Bring a large pot of water to a boil.
Peel and dice the potatoes, add them to the boiling water and cook until about fork tender, about 12-15 minutes.
Pour the breadcrumbs into a bowl and add enough water to cover them. Let them soak while you prepare the rest of the dip.
Set up a food processor with a large container and add the onion and tarama, pulse to finely chop the onion. Then add the breadcrumbs and process for about 2 minutes.
Add the potato and pulse until smooth.
Lastly, add the vegetable oil and lemon juice, blend until completely smooth.
Transfer the dip to a bowl and cover with plastic wrap. Transfer it to the fridge to chill for about X hours, so it is firmed up and slightly chilled.
Serve with warm grilled pita wedges!
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