Wikisage, the free encyclopedia of the second generation, is digital heritage
Taramasalata: Difference between revisions
Jump to navigation
Jump to search
mNo edit summary |
mNo edit summary |
||
Line 3: | Line 3: | ||
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"/> | ||
{{refs}} | |||
{{wikidata|Q1246721}} |
Revision as of 23:33, 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]
References: |
|