Taramosaláta with warm pita breads

This classic Greek and Turkish dip is made from salted cod or carp roe. You can find the roe refrigerated in Greek and Middle Eastern markets and online. It typically comes in 10-ounce (280-g) jars and is a bright red. This dish is best served the day it is made. Versions vary from cook to cook, some favoring the use of just bread, while some use potatoes and others use both. It makes an elegant first course to serve with warm pita bread.