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TARAMA
(FISH ROE DIP)
1/3 of 8-ounce jar Tarama *
1 small onion, finely grated
1 c. olive oil
4-5 slices white bread, trimmed
2-3 lemons, juice of
1. Using a blender or processor, mash tarama and add grated onion. Add
a little of the olive oil and beat thoroughly to a smooth paste.
2. Moisten bread and squeeze out excess water. Continue beating tarama
mixture, alternately adding small bits of moistened bread, olive oil and
lemon juice. Beat until cream-colored.
3. Serve as a dip with small pieces of pita or sesame crackers.
* Available in Greek and Middle Eastern specialty stores.
Yield: 1-1/2-2 cups
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