Difficulty Level


  • 4 slices stale white bread
  • 100 grams can taram
  • 1 small brown onion, chopped coarsely
  • 1 clove garlic, quartered
  • 1/4 cup lemon juice
  • 1 1/2 cup olive oil


Discard crusts from bread; soak bread in cold waterfor 2 minutes. Drain; squeeze water from bread with hands. Blend or process bread, tarama, onion, garlic and juice until combined. With motor operating, add oil in thin stream; process until mixture thickens. Makes about 2 cups. Serving suggestion: Serve as a dip, with wedges of ciabatta or pide and vegetable sticks, or as an accompaniment to fish kebabs.

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