📝 About This Recipe
A cornerstone of the Turkish 'Meyhane' culture, Tarama is a luxurious, velvety spread crafted from cured fish roe, lemon, and olive oil. Unlike its more common counterparts, this authentic version balances the intense umami of the sea with the creamy texture of soaked bread, creating a sophisticated appetizer that melts on the tongue. It is a vibrant, salty, and zesty celebration of Aegean coastal flavors that transforms simple ingredients into a gourmet masterpiece.
🥗 Ingredients
The Roe Base
- 150 grams Carp or Cod Roe (cured, smoked or salted (Tarama))
The Body
- 4-5 slices Stale White Bread (crusts removed, sourdough or high-quality white loaf)
- 1 cup Water or Milk (for soaking the bread)
- 1 small Shallot (very finely grated or turned into a paste)
- 1 clove Garlic (minced into a fine paste with a pinch of salt)
Emulsion & Seasoning
- 1/2 cup Extra Virgin Olive Oil (mild flavor profile)
- 1/2 cup Neutral Vegetable Oil (sunflower or grapeseed)
- 3-4 tablespoons Lemon Juice (freshly squeezed)
- 1/4 teaspoon White Pepper (to taste)
For Garnish
- 6-8 pieces Kalamata Olives (pitted)
- 2 sprigs Fresh Dill (finely chopped)
- 1 teaspoon Lemon Zest (fine ribbons)
- 1 pinch Aleppo Pepper (for a hint of warmth)
👨🍳 Instructions
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1
Begin by removing the crusts from your stale white bread. Place the bread in a shallow bowl and cover with water or milk. Let it soak for 5-7 minutes until completely soft.
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2
Squeeze the soaked bread firmly with your hands to remove as much liquid as possible. The bread should be a damp, compact paste.
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3
If your fish roe has a tough outer membrane, gently slit it with a knife and scrape out the tiny eggs into a food processor. Discard the skin.
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4
Add the squeezed bread, grated shallot, and garlic paste to the food processor with the fish roe.
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5
Pulse the mixture several times until the ingredients are well combined and begin to look like a thick, pale pink or beige paste.
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6
Combine the olive oil and neutral oil in a measuring jug with a pouring lip. Using a neutral oil alongside olive oil ensures the dip doesn't become too bitter or solidify too much in the fridge.
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7
With the food processor running on a medium-low speed, begin adding the oil mixture in a very slow, steady stream, much like making a mayonnaise.
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8
As the mixture thickens and emulsifies, pause to add a tablespoon of lemon juice. This will thin the mixture slightly and help it absorb more oil.
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9
Continue alternating between the remaining oil and lemon juice until the dip is light, airy, and has a mousse-like consistency.
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10
Taste the Tarama. Add white pepper and more lemon juice if needed. Note that you likely won't need salt, as the roe is naturally very salty.
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11
Transfer the dip to a glass bowl, cover with plastic wrap, and refrigerate for at least 1 hour. This allows the flavors to meld and the texture to firm up.
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12
To serve, spread the Tarama into a shallow dish, creating decorative swirls with the back of a spoon. Garnish with olives, fresh dill, lemon zest, and a light dusting of Aleppo pepper.
💡 Chef's Tips
Use a mix of oils; 100% extra virgin olive oil can be too overpowering and may turn bitter when beaten at high speeds. Ensure the bread is squeezed very dry, as excess water will prevent the oil from emulsifying correctly and lead to a runny dip. If the mixture 'breaks' or curdles, add a teaspoon of warm water and pulse rapidly to bring the emulsion back together. For the smoothest texture, use a high-powered blender, but for a more traditional, slightly textured feel, a food processor is best. Always use fresh lemon juice; the bottled variety lacks the necessary acidity and brightness to cut through the richness of the roe.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread or crusty sourdough slices for the ultimate texture contrast. Pair with crisp, raw vegetables like cucumber spears, radishes, and chilled fennel bulbs. Accompanied by a glass of chilled Ouzo or Raki, the traditional anise-flavored spirits that complement seafood perfectly. Include it as part of a larger Meze platter alongside roasted peppers, hummus, and grilled octopus. Top with a few capers or a drizzle of chili oil for an extra punch of flavor.