Recipe courtesy of Cat Cora
25 min
15 min
10 min
6 servings


  • 1/2 cup water
  • 1/2 cup milk
  • 3 slices white bread, about 1-inch thick, crust removed
  • 1/2 cup tarama (carp roe)
  • 1 yellow onion, minced
  • 3 tablespoons lemon juice
  • 3/4 cup olive oil
  • Water, as needed
  • 1 tablespoon parsley, chopped
  • Crostini, recipe follows
  • 1 clove minced garlic
  • 2 tablespoons butter, softened
  • 12 slices crusty bread


Combine the water and milk. Soak the bread in water and milk and squeeze it dry. Put the bread, tarama, onion, lemon juice, and olive oil in a food processor and blend until smooth. Add water as needed. Fold in chopped parsley and refrigerate overnight. Serve with crostini. Notes: Taramosalata is found in every Greek household, especially during the Lenten season. It is also Also very popular in taveranas all over Greece. It is best eaten on crisp pita or crackers as a meze with ouzo or Restina wine. It is a dish that Greeks eat on a daily basis.


For crostini:

Preheat the oven to 350 degrees F.

In a small bowl, mix together the garlic and butter. Brush the butter/garlic mixture onto each slice of bread. Place the bread on a sheet pan and bake until crisp and golden brown, about 10 minutes.

Recipe courtesy of Cat Cora

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