Taramasalata
Template:Short description Script error: No such module "redirect hatnote". Template:Infobox prepared food Taramasalata or taramosalata (Template:Langx; from Script error: No such module "Lang". 'fish roe' < Template:Langx[1] + Greek: Script error: No such module "Lang". 'salad' < Template:Langx[2]) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.[3][4] While not traditionally Greek, smoked rather than cured cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod roe.[5]
Traditionally the dish is made with a pestle and mortar, giving a slightly grainy texture, but commercial taramasalata is usually very smooth.[5]
Taramasalata is usually served as a meze, often with ouzo, as a spread on bread.[6] The colour can vary from creamy beige to pink, depending on the type of roe and colourings used. Most taramasalata sold commercially is dyed pink, but high-quality taramasalata is beige.[3]
In Greece, taramasalata is often served on Clean Monday (Script error: No such module "Lang"., Script error: No such module "Lang".), the first day of Great Lent, with onions and lemon.[6]
Etymology
Borrowed from Greek word ταραμάς (roe), itself a borrowing from Turkish tarama.[7] Normally, tarama is the salted roe itself, but sometimes the prepared dish is also called tarama.[4]
The spelling taramosalata reflects the Greek, but in English the a spelling is common.[8]
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A similar dip or spread, Script error: No such module "Lang". ('roe salad' in Romanian) is also common in Romania and Bulgaria (known as Script error: No such module "Lang"., or Script error: No such module "Lang".), and Israel (where it is known as ikra). It is made with pike or carp roe, but generally with sunflower or vegetable oil instead of olive oil, sometimes with a thickener like white bread. It is mass-produced and is widely available in grocery shops and supermarkets, as well as being made at home, in which case chopped onions are commonly added. It has a consistency and taste similar to mayonnaise, with the roe taking the place of the egg as protein.Script error: No such module "Unsubst". The traditional production method of salată de icre is standardized under the Romanian departmental standard N.I.D. 927-70 N 23 and registered as an EU Traditional Speciality Guaranteed under the name "Salată tradițională cu icre de carp". The roe of this product is for over 50% carp based.[9]
A dip, Script error: No such module "Lang". or Script error: No such module "Lang". (mashed beans), prepared with mashed beans, sunflower oil, garlic and chopped onions, is sometimes called Script error: No such module "Lang". (beans roe).[10]
See also
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References
Template:Cod topics Template:Seafood Template:Cuisine of Turkey Template:Cuisine of Cyprus Template:Cuisine of Greece Template:Cuisine of Romania
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- ↑ a b Script error: No such module "citation/CS1".
- ↑ a b Script error: No such module "citation/CS1".
- ↑ a b Script error: No such module "citation/CS1".
- ↑ a b Susanna Hoffman, Victoria Wise, The Olive and the Caper: Adventures in Greek Cooking, 2004, Template:Isbn, p. 43
- ↑ Georgios Babiniotis, ed., Λεξικό της Νέας Ελληνικής Γλώσσας
- ↑ Taramosalata is the spelling in the Oxford English Dictionary, with -a- given as an alternate form. -a- is the only spelling given in The Macquarie Dictionary (1995) for Australian English; in Chambers Dictionary (1994), Collins English Dictionary 6th Edition (2003), Concise Oxford Dictionary 9th Edition (1995), and The Times English Dictionary (2000), all of which represent British English but indicate alternate US spellings and indicate nothing here. -o- is also given, but second so that -a- is preferred, by Longman Dictionary of the English Language (1988) (British publisher). The word was not given at all a few decades ago such as in [Merriam-]Webster's New Collegiate Dictionary (1977) or their three-volume 3rd International (1971) and is now given with -a- in The American Heritage Dictionary, see note above.
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