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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]


  1. "tarama". İlhan Ayverdi (2005). Misalli Büyük Türkçe Sözlük. 3 O–Z. Kubbealtı. p. 3069. ISBN 975-6444-24-X. 
  2. "taramasalata". The American Heritage Dictionary of the English Language. Houghton Mifflin Company. 
  3. 3.0 3.1 Diane Kochilas, "Greek Food Info", Tarama
  4. Ghillie Basan, Jonathan Basan, Classic Turkish Cooking, ISBN 0312156170, p. 68

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