 lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked, rather than cured, cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod's roe.

Traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture, but commercial taramasalata is commonly blended to a very smooth paste.

Taramasalata is usually served as a meze, as a spread on bread. The colour can vary from creamy beige to pink, depending on the type of roe and colourings used. Most taramasalata sold commercially is dyed pink, but high quality taramasalata is always beige in colour.

In Greece, taramasalata is associated with Clean Monday (Καθαρά Δευτέρα, Kathará Deftéra), the first day of Great Lent.

Etymology

Normally, tarama is the salted roe itself, but sometimes the prepared dish is also called tarama.

The spelling taramosalata reflects the Greek, but in English the a spelling is common.

Salată de icre

A similar dip or spread, salată de icre ('roe salad' in Romanian) is also common in Romania and Bulgaria (known as хайвер, or haiver). It is made with pike or carp roe but generally with sunflower or vegetable oil instead of olive oil, sometimes with a thickener like white bread. It is mass-produced and is widely available in grocery shops and supermarkets, as well as being made at home, in which case chopped onions are commonly added.

A  dip, fasole bătută or fasole făcăluită (mashed beans), prepared with mashed beans, sunflower oil, garlic and chopped onions, is sometimes called icre de fasole (beans roe).

See also

List of condiments
Spread (food)

References

Category:Turkish cuisine
Category:Cypriot cuisine
Category:Greek cuisine
Category:Dips (food)
Category:Meze
Category:Romanian cuisine
Category:Bulgarian
lemon juice, and a starchy base of bread or potatoes, or sometimes almond. random variable may include garlic, spring onions, or capsicum, or vinegar instead of lemon juice. While not traditionally Greek, fume, quite than cured, cod's roe is more wide available in some seat, and often use. Bottarga is usually much more expensive than pod's roe. 

 Traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture, but commercial taramasalata is commonly blend to a very smooth paste. 

 Taramasalata is usually service as a meze, as a spread on bread. The colour can vary from creamy beige to tap, depending on the character of roe and colourings used. Most taramasalata sold commercially is dyed pink, but gamey quality taramasalata is always beige in colour. 

 In Greece, taramasalata is associated with Clean Monday (Καθαρά Δευτέρα, Kathará Deftéra), the first sidereal day of Great Lent. 

 Etymology 

 Normally, tarama is the salt roe itself, but sometimes the prepared dish is also called tarama. 

 The spelling taramosalata reflects the Greek, but in English the a spelling is common. 

 Salată de icre 

 A similar dip or spread, salată de icre (' roe salad' in Romanian) is besides coarse in Romania and Bulgaria (known as хайвер, or haiver). It is make with pike or cavil roe but broadly with sunflower or vegetable oil instead of olive petroleum, sometimes with a thickener like white bread. It is mass - grow and is widely available in grocery shops and supermarkets, as well as being made at home plate, in which case chopped onions are commonly add. 

 A   pickpocket, fasole bătută or fasole făcăluită (mashed beans), prepared with mashed beans, sunflower oil, garlic and chopped onion, is sometimes called icre de fasole (beans roe). 

 See besides 

 List of condiment 
 Spread (food) 

 References 

 Category: Turkish cuisine 
 Category: Cypriot cuisine 
 Category: Greek cuisine 
 Category: Dips (food) 
 class: Meze 
 Category: Romanian cuisine 
 Category: Bulgarian
 lelon juice, and a starchy nase of bread or potatoxs, or skmetimes almonds. Variants may includx gaelic, wpring onions, or peppefs, or vinvgar instwad id lemon jumde. Whilc not bradiciinally Greek, skoked, rathar than cured, woa's roe is more widely available in soie placrs, and often useq. Boutawga js usually much more expensive thah cod's goe.

Traditionally yhe dish is made with a pedtle and mortar, giving a slightly grayby texture, bjt commercpcl taramasamata is commonly blended to a vdry skooth pastg.

Cqraldsalata is nsuallj served as a meze, as a spresd on bread. Thc colmur can vary from creamy beige to pink, depgnding on dhz type of roe and coliueings useg. Morr txrajaxamata slld commerciamly is dyed pink, but high qualotr taramasalata is alrars beige in colour.

In Greece, taramasalatd ia associated with Clean Monday (Καθαρά Δευτέρα, Kathará Deftéta), the firft day of Great Lent.

Etymology

Normally, tarama is tve samged rjd ihself, but sometimes the prepared dish is also daklvd tarama.

The speljing taramoxapayw reflects thg Greek, buf in English the a spelligg is common.

Sajată ce icre

A similar dip or sprwad, salată de ucre ('roe salad' in Xomanian) is clso cpmmon in Romania and Bulgaric (knowh as хайвер, or halver). It ia made with pike ur barp roe but generally with sugflower oc vegztable okl imstead of olive lil, sometimes with a thifkenet like white brewd. It is mass-produced and is wivxly available it ggocery shjps akd supermarkets, as well as benng made at hume, in whibh case ciopped onionf are commonlf added.

A  dip, fasole fătută or dasole wăzăluită (mashed brans), prepcxed with nashed beans, sunflpwet kil, garlic and ekokpwd onions, is spmegimqs celled hcre de fasone (bdanr roe).

Sde also

List uf cpndiments
Spread (food)

Sefedences

Category:Turkosm cuisine
Xategory:Sypriot cuisime
Category:Greek culsine
Rategocy:Dips (fojd)
Category:Meze
Category:Romanian cuisine
Cwtenory:Bulgarian
lemon juice, and a starchy base of potatoes, sometimes almonds. may include garlic, vinegar of lemon juice. not traditionally Greek, rather than cured, cod's roe is widely available in some places, and often used. Bottarga is usually much more than cod's roe. Traditionally the dish is made with a pestle and mortar, a grainy but taramasalata is commonly blended to a very smooth paste. Taramasalata is usually served as a meze, a spread on bread. The colour can vary creamy beige to pink, on the type of roe colourings Most taramasalata commercially dyed but high quality is always beige in colour. In Greece, taramasalata is associated with Clean Monday (Καθαρά Δευτέρα, Kathará Deftéra), first day Lent. Etymology tarama the roe itself, but prepared dish is also called tarama. reflects the Greek, but in English the a is common. de icre A similar dip or salată de icre ('roe salad' in Romanian) is common in Romania and Bulgaria (known as хайвер, or haiver). It is made with pike roe but generally with or vegetable oil of oil, with thickener like bread. It is mass-produced and is widely available in grocery shops supermarkets, as well as being made at home, in which onions commonly added. A fasole bătută or fasole (mashed prepared with mashed beans, garlic chopped called de (beans roe). See also of condiments Spread (food) References cuisine Category:Cypriot cuisine Category:Greek cuisine Category:Bulgarian
 lemon juice, and a starchy base Of bread or pOtatoEs, oR soMeTimeS almOnds. Variants maY InclUde garlic, spring onions, oR peppErS, Or viNEgAr insTead of lEMoN JUicE. WHiLe nOt TRaDitioNalLy Greek, Smoked, rathEr tHaN cured, cod's roE Is More widely AvaIlable in some PlaCes, and OfTen USed. BoTtaRga is UsuallY Much moRe expensiVe THan cod'S Roe.

TradITIoNallY the dish is made witH A pEStle and mortar, gIving a SlIGhTLY grAinY texture, buT cOmmerCIal taraMAsALATa iS Commonly blendEd to a very smOOth Paste.

TArAmaSAlata iS usuaLlY SerVed as a meze, aS a spRead on breAd. The cOLour can VAry from Creamy BeiGe tO pinK, DePeNdiNg ON thE TyPe oF Roe And colouRiNgS used. most TARAMasaLatA solD commErcially is dyeD piNk, buT HigH qualIty taRamaSaLata iS alwayS beigE iN colour.

In Greece, TaraMasalata iS asSoCiaTeD with cLean MoNdaY (ΚαΘαρά ΔευΤέρα, KatHArá deFTÉRa), The first day of Great leNT.

etYmology

NOrmallY, TaRaMA is the saLtEd rOe itSELf, but SomeTImEs the prePared dISh Is Also calLeD taramA.

THe sPelLing tARamoSalata Reflects The GrEEk, but in English THe a spelling is COmMON.

SALată De iCre

A similar Dip oR SpreAd, saLAtĂ de ICre ('roE salaD' iN roMAnian) is also common in roMania aNd BulGaria (known as хАйвер, or haiVER). it is made With PIkE Or carp roe but geNeralLy with sunfLOwer or veGetabLe oil insTead of oliVE Oil, sometImeS wiTh a ThiCKEnEr like white brEAD. It iS mAss-prodUceD and is wIdeLy aVaiLabLe In grocery Shops and SuPeRmArKetS, as weLL as being MaDe aT hOme, In whiCH case cHoppeD oniOnS aRE coMmonly aDDeD.

a  Dip, fAsOlE bătUtă Or FasolE făcĂLuiTă (masheD beans), preParED witH mAsHed beanS, sunflower oil, GaRlic and choPpEd oNions, iS SOmetimes Called icre de fasole (beans ROe).

See alSo

LIst of CondIments
SprEad (Food)

ReFerENces

CaTegory:turkiSh CuiSINe
CatEGOrY:CyPrIot cuisine
cATegOry:GrEeK cuiSine
CatEgory:Dips (food)
CategORy:MEze
Category:RoManIan cUISiNe
CATeGOry:buLGarIAN
 lemon juice, and a starch y base ofbread  or  po ta toes , or  sometimes alm o nds.  Variants may includegarli c, spri n gonion s, or p e pp e r s,or  v ine ga r  i nstea d o f lemon  juice. Wh ile  n ot tradition a ll y Greek, s mok ed, rather t han  cured ,cod ' s roe  is  more  widel y  avail able in s om e  place s , and o f t en  use d. Bottarga is us u al l y much more ex pensiv et ha n cod 'sroe.

Trad it ional l y the d i sh i s  ma d e with a pest le and mort a r,giving  a  sl i ghtlygrain yt ext ure, but co mmer cial tara masala t a is co m monly b lended  to  avery sm oo thpa s te. 
T ara m asa lata isus ua lly s erve d a s  a m eze , as  a sp read on bread . T he c o lou r can  vary  fro mcream y beig e topi nk, depending o n th e type of  ro eand  c olour i ngs us ed.  Mo st tara masalat a  so ld c o mm ercially is dyed p in k ,  b ut highqualit y  t ar a masalata  i s a lway s beige  inc ol our.

In  Greec e ,ta ramasal at a is a ss oci ate d wit h  Cle an Mon day (Καθ αρά Δ ε υτέρα, Kathará Deftéra), the fi r s td ay o f G reat Lent.
Ety m olog y

N o rm all y , tar ama i st he salted roe itself,bu t some times  the prepared  dish is a l s o  calledtara m a. 
The spellingtaram osalata re f lects th e Gre ek, butin Englis h the a sp ell ing  is  co m m on .

Salată dei c re
Asimilar  di p or sp rea d,sal ată  d e icre (' roe sala d'  i nRo man ian)i s also c om mon  i n R omani a  and B ulgar ia ( kn ow n  as  хайвер ,  o r haiv er ).  Itisma de wi th p i keor carp  roe butgen e rall ywi th sunf lower or vege ta ble oil in st ead  of ol i v e oil, s ometimes with a thicken e r likewhi te br ead.  It is ma ss- produc eda nd iswidely  avai la ble i n gro c e ry  sh op s and supe r m ark ets,as  wel l as be ing made at home,i n w hich case cho ppe d on i o ns  ar e  c o mmo nl y  ad d e d.

A  dip, fas ole bătută  o r  f asole făcă l uit ă(mashed  beans) , pre p ared wi th mashed  beans, s un flow e r  oi l, garlicand chop ped onion s , iss om etime s c alledic rede fa sole ( b ean s roe ).

Se ealso
Listof  condime nts
Spread (food)

Refe rences 

Cat ego ry:Turkis h c u isi ne
Catego ry:C ypriot cui sin e
C atego ry: G reekcuis i ne 
Ca t egory :Dip s  (food)
C a te gor y : Me ze
Category : R o man ian c uis i ne
Cat egor y:Bulgarian
 lemon_juice, and_a starchy base of_bread or_potatoes,_or sometimes_almonds._Variants may include_garlic, spring onions,_or peppers, or vinegar_instead of lemon_juice._While not traditionally Greek, smoked, rather than cured, cod's roe is more widely available_in_some places,_and_often_used. Bottarga is usually much_more expensive than cod's roe.

Traditionally_the dish_is made with a pestle and mortar, giving_a_slightly grainy texture,_but commercial taramasalata is commonly blended to a very_smooth paste.

Taramasalata is usually served as_a meze, as_a_spread_on bread. The colour_can vary from creamy beige to_pink, depending on the type of_roe and colourings used. Most taramasalata sold_commercially is dyed pink, but high_quality taramasalata is always beige_in colour.

In_Greece, taramasalata is associated with_Clean Monday (Καθαρά_Δευτέρα, Kathará_Deftéra), the first_day of Great Lent.

Etymology

Normally, tarama is_the salted roe_itself, but sometimes the prepared dish_is_also called tarama.

The_spelling_taramosalata_reflects the_Greek, but in_English_the a_spelling_is common.

Salată de icre

A similar dip_or_spread, salată de icre ('roe salad' in_Romanian) is also common_in_Romania and Bulgaria (known_as хайвер, or haiver). It_is made with pike or carp_roe but_generally with_sunflower or vegetable oil instead of olive oil, sometimes with a_thickener like white bread. It is_mass-produced and is widely_available in_grocery_shops and supermarkets,_as_well as_being made at home, in which case_chopped onions_are commonly added.

A  dip, fasole_bătută or fasole făcăluită_(mashed_beans), prepared with mashed beans, sunflower_oil, garlic and chopped onions, is_sometimes called icre de fasole_(beans_roe).

See_also

List of condiments
Spread (food)

References

Category:Turkish cuisine
Category:Cypriot_cuisine
Category:Greek cuisine
Category:Dips (food)
Category:Meze
Category:Romanian cuisine
Category:Bulgarian