Name: Garlicky Fish Roe Purée (Tarama)
Yield: Serves 4-5
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; 3—4 fl oz/100-125 ml milk or water; 6-8 tablespoons olive oil; 3 slices stale bread, crusts removed; 4 cloves garlic, crushed with salt; juice of 1-2 lemons; 6 oz/175 g smoked fish roe, skinned

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A dish from the common Turkish-Greek culinary pool, tarama is best made fresh using the sticky smoked roe of grey mullet. Cod’s roe works as a good alternative. It is delicious served with strips of cucumber sprinkled with salt or chunks of beyaz peynir rubbed in olive oil and dried oregano and grilled.