Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

This dish, popular in both Greece and Turkey, is often made these days with smoked cod roe. The original, however, calls for salt-dried roe of the mullet. It’s made from tarama, which is similar to Batarekh except that the roe is pressed. (The Russians also eat bricks of highly salted and pressed caviar that could be used in this recipe.) Most people won’t know the difference.


  • 3 ounces Batarekh
  • 4 slices white bread
  • 1 cup milk
  • ¼ cup olive oil
  • juice of 1 lemon
  • 1 clove garlic, crushed
  • Greek black olives


    Crush the Batarekh in a mortar and pestle until it has a smooth texture. Remove the crust from the bread and soak it in milk. Squeeze the milk out of the bread, then mix the bread into the Batarekh, along with the garlic. Grind this mixture with the mortar and pestle until the mixture is smooth. Slowly stir in the lemon juice and then the olive oil, tasting as you go. Add more lemon or more garlic if needed to suit your taste. Serve with thin toast or crackers, along with the black olives. I like a little white feta cheese on the side.