Taramasalata or taramosalata (; from 'fish roe' <
Taramasalata is usually served as a meze, often with ouzo, as a spread on bread.
In Greece, taramasalata is often served on Clean Monday (, ), the first day of Great Lent, with onions and lemon.
Etymology and origins
The word comes from the Greek ταραμάς (roe), a borrowing from Ottoman Turkish tarama, itself a borrowing from Middle Persian. 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.
The dish originated in Byzantine cuisine; it was widely served in tavernes.
Variants
Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.
A dip, or (mashed beans), prepared with mashed beans, sunflower oil, garlic and chopped onions, is sometimes called (beans roe).
See also
- List of condiments
- Spread (food)