Greek Food, Cooking and Recipe Community

Taramosalata recipe?

1 - 4 of 4 Posts
GreekGirlCooks

GreekGirlCooks

Active member
I buy taramasalata a lot - whenever I see it. Each place I buy it from, it tastes different, and some versions are better than others.

So I thought maybe I could learn how to make it myself so that I could adjust the flavors how I want it.

I know in theory it has:

- fish roe
- bread
- olive oil
- lemons
- onion

But I have never tried making it myself yet. Any advice?
 
GreekGirlCooks said:
I buy taramasalata a lot - whenever I see it. Each place I buy it from, it tastes different, and some versions are better than others.

So I thought maybe I could learn how to make it myself so that I could adjust the flavors how I want it.

I know in theory it has:

- fish roe
- bread
- olive oil
- lemons
- onion

But I have never tried making it myself yet. Any advice?
Click to expand...
Hi, If you have a Greek market that you can get to, they most likely will have the right kind of fish roe for an authentic taste. They would likely have good premade taramasalata too. In my family, it was dad that would make it. I remember a few things but not enough to be 100% correct. The ingredients you list were the same ingredients dad used and he was probably making it the way his family from Constantinople made it. I remember the bread was stale and dry. Also there was some kind of technique for making it creamy and completely blended. He did it by hand though not with a mixer or blender. I don't know if it really has to be done by hand. A friend of mine whose family was from Cephalonia said they made it with potatoes instead of bread. I also remember my dad making it with fresh ground walnuts instead of bread. I like this one the best, no starches. Oh, I just found a good recipe for taramosalata by Googling.
 
  • Like
Reactions: k_tsoukalas
Stathi said:
Hi, If you have a Greek market that you can get to, they most likely will have the right kind of fish roe for an authentic taste. They would likely have good premade taramasalata too. In my family, it was dad that would make it. I remember a few things but not enough to be 100% correct. The ingredients you list were the same ingredients dad used and he was probably making it the way his family from Constantinople made it. I remember the bread was stale and dry. Also there was some kind of technique for making it creamy and completely blended. He did it by hand though not with a mixer or blender. I don't know if it really has to be done by hand. A friend of mine whose family was from Cephalonia said they made it with potatoes instead of bread. I also remember my dad making it with fresh ground walnuts instead of bread. I like this one the best, no starches. Oh, I just found a good recipe for taramosalata by Googling.
Click to expand...

I like this advice - a Greek market will definitely have the right kind of roe. I have had some that taste like mayonnaise, but I caution against that. It really doesn't taste like Greece when it is made with mayo! I would use bread or potato. I am intrigued by the walnut version, that sounds great!
 
Thank you! I managed to find the proper Greek-style roe somewhere. I made it with both potato and bread (two separate batches) and I like the bread version the best! But both were pretty good. I think the store bought stuff I've had definitely included mayo.
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top