Pronunciation: [tah-rah-mah-sah-LAH-tah]

This Greek specialty is a thick, creamy mixture made with tarama (pale orange carp roe), lemon juice, milk-soaked breadcrumbs, olive oil and seasonings. Taramasalata is usually served with bread or crackers as an hors d'oeuvre. It may also be used as a dip for crudités.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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