What is
Tarama?

Tarama is a traditional Greek dip made primarily from fish roe (usually from mullet or cod), olive oil, lemon juice, and bread or potato for thickness. It is typically served as part of a meze platter or as an appetizer with pita bread or fresh vegetables.

Origins & History

The dish has its roots in Greek cuisine and is especially popular in the Mediterranean region. It has a long history and has been enjoyed as part of festive meals and gatherings. Tarama is a staple during Lent and is often prepared for special occasions and celebrations.

Taste & Texture

Tarama has a rich, creamy texture with a briny, slightly tangy flavor from the fish roe. It is smooth with a distinct seafood essence, balanced by the freshness of lemon and the fruity notes of olive oil.

Ingredients

Fish Roe

The key ingredient, often from mullet or cod, giving the dip its unique flavor and texture.

Olive Oil

Provides richness and smoothness to the dip.

Lemon Juice

Adds acidity and brightness to balance the flavors.

Bread or Potato

Used to thicken the dip and give it a creamy consistency. Typically stale bread or boiled potato is used.

This item may contain the following allergens:

Fish

Gluten