Wikisage, the free encyclopedia of the second generation, is digital heritage
Taramasalata: Difference between revisions
Jump to navigation
Jump to search
(init) |
mNo edit summary |
||
Line 1: | Line 1: | ||
[[nl:taramasalata]] | [[nl:taramasalata]] | ||
'''Taramasalata''' or '''taramosalata''' (gr: ταραμοσαλάτα, from ''taramas'', from tr.tarama 'fish roe'<ref>"tarama". {{cite book| author=İlhan Ayverdi |title=Misalli Büyük Türkçe Sözlük |publisher=Kubbealtı |year=2005 |volume=3 O–Z |page=3069 | | '''Taramasalata''' or '''taramosalata''' (gr: ταραμοσαλάτα, from ''taramas'', from tr.tarama 'fish roe'<ref>"tarama". {{cite book| author=İlhan Ayverdi |title=Misalli Büyük Türkçe Sözlük |publisher=Kubbealtı |year=2005 |volume=3 O–Z |page=3069 |ISBN=975-6444-24-X}}</ref> + ''salata'' "salad"<ref>{{cite web |title=taramasalata |publisher=[[Houghton Mifflin Company]] |work=[[The American Heritage Dictionary of the English Language]]}}</ref>) is a [[Greek cuisine|Greek]] and [[Turkish cuisine|Turkish]] ''[[meze]]'' made from ''tarama'', the salted and cured [[roe]] of the [[cod]], [[carp]], or [[grey mullet]] mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.<ref name="kochilas">Diane Kochilas, "Greek Food Info", [http://www.dianekochilas.com/tarama-and-taramosalata-fish-roe-and-fish-roe-dip/ Tarama]</ref><ref name="basan">Ghillie Basan, Jonathan Basan, ''Classic Turkish Cooking'', ISBN 0312156170, p. 68</ref> | ||
Taramosalata is usually eaten as a ''meze'', a [[dip (food)|dip]] for bread or raw vegetables. The color can vary from creamy beige to pink, depending on the type of roe used. Most tarama in commerce is dyed pink.<ref name="kochilas"/> | Taramosalata is usually eaten as a ''meze'', a [[dip (food)|dip]] for bread or raw vegetables. The color can vary from creamy beige to pink, depending on the type of roe used. Most tarama in commerce is dyed pink.<ref name="kochilas"/> | ||
<references/> | <references/> |
Revision as of 23:32, 11 June 2019
Taramasalata or taramosalata (gr: ταραμοσαλάτα, from taramas, from tr.tarama 'fish roe'[1] + salata "salad"[2]) is a Greek and Turkish meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.[3][4]
Taramosalata is usually eaten as a meze, a dip for bread or raw vegetables. The color can vary from creamy beige to pink, depending on the type of roe used. Most tarama in commerce is dyed pink.[3]
- ↑ "tarama". İlhan Ayverdi (2005). Misalli Büyük Türkçe Sözlük. 3 O–Z. Kubbealtı. p. 3069. ISBN 975-6444-24-X.
- ↑ "taramasalata". The American Heritage Dictionary of the English Language. Houghton Mifflin Company.
- ↑ 3.0 3.1 Diane Kochilas, "Greek Food Info", Tarama
- ↑ Ghillie Basan, Jonathan Basan, Classic Turkish Cooking, ISBN 0312156170, p. 68