Taramasalata

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.