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Loading...A classic Greek mezze dip made from cured fish roe blended with softened bread, fresh lemon juice, and plenty of good olive oil until light and creamy. It is traditionally served as part of a small plates spread with warm pita and crisp vegetables. The flavor is bright, briny, and deeply savory, with a velvety texture that whips up easily in a food processor.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings4
Yieldabout 2 cups (4 servings)
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 28 gFat
- 4 gSaturated Fat
- 10 gCarbs
- 1 gFiber
- 1 gSugar
- 5 gProtein
- 420 mgSodium
- 95 mgPotassium
- 35 mgCalcium
- 0.8 mgIron
- 12 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the dip
- 4 oz (115 g) tarama (cured Greek fish roe paste)
- 1 cup (about 2 slices) stale country white bread, crusts removed and torn into chunks
- 1/2 small yellow onion, roughly chopped
- 1/3 cup fresh lemon juice (from 2 to 3 lemons), plus more to taste
- 2 tsp white wine vinegar
- 3/4 cup extra-virgin olive oil, plus extra for drizzling
- 2 to 4 tbsp cold water, as needed
- Pinch of white pepper, plus salt to taste
For serving
- Warm pita bread or grilled pita triangles
- Sliced cucumber, radish, and cherry tomatoes
- Kalamata olives
- Lemon wedges and chopped fresh dill or parsley
Directions
- Place the torn bread in a bowl of cold water and soak for 10 minutes until soft; drain and squeeze out as much water as possible, then set aside.
- In a food processor, combine the fish roe, squeezed bread, and chopped onion. Pulse 8 to 10 times until roughly combined and no large chunks remain.
- With the processor running, slowly drizzle in the olive oil in a thin, steady stream, processing until the mixture becomes pale, thick, and fluffy, about 1 to 2 minutes.
- Add the lemon juice and white wine vinegar and process again until fully incorporated and airy, scraping down the sides as needed.
- If the dip is too thick, add cold water 1 tablespoon at a time with the processor running until it reaches a soft, spreadable consistency. Season with a pinch of white pepper and salt to taste (the roe is already salty, so go light).
- Transfer to a serving bowl, smooth the top with the back of a spoon, and cover. Chill for at least 1 hour to let the flavors meld.
- Just before serving, drizzle generously with olive oil and sprinkle with chopped dill or parsley. Serve alongside warm pita, olives, cucumber, radish, and lemon wedges.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; stir gently and add a squeeze of lemon before serving again.
Cook’s Notes
- For the most authentic flavor, seek out pale pink or beige tarama from Greece or Cyprus; the bright red, heavily dyed varieties common in some supermarkets are far saltier and less nuanced.
- If you cannot find tarama, you can substitute 4 oz of good-quality bottarga (cured mullet or tuna roe) grated finely, though the flavor will be more intense.
- Slowly drizzling the olive oil while the processor runs is what gives the dip its signature fluffy, mousse-like texture, so do not rush this step.
- Chilling the dip for several hours or overnight deepens the flavor significantly, making it ideal for entertaining.
- A small boiled and cooled potato (about 4 oz) can replace some or all of the bread for a smoother, more modern version popular in many Greek tavernas.
