Taramosalata (Fish roe salad - meze)
Photo taken from Athinorama Umami Taramosalata There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread. Taramosalata is one of those dishes. It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion (optional). In meze, this is one of the first dishes that it is served. In taverns, they always bring it along with salad, tzatziki, and tahini. We will talk about the last two later. Well, let’s see our recipe… Ingredients 2 kg tarama (fish roe). 1 large potato or two small ones 450gr of Greek bread 1 tsp of shredded and dried onion 1 cup olive oil The juice of one lemon (medium size) Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for mon...
That's very adventurous, making your own cheese! :-)
ReplyDeleteWonderful - I just love it
ReplyDeleteI made cream cheese a few months ago, so I'm thrilled to try to make this cheese.
Just one question -
fresh cream - you mean sour cream??
No, sour cream is something else. By saying fresh cream I mean Whipping Cream (no added sugar in it), or Dairy Cream. I used "Elle & Vire".
DeleteBeautifully done! I bet it tastes amazing!!!
ReplyDeleteWonderful! Is this the same as farmer cheese, I wonder?
ReplyDeleteGreat job making Ricotta. Although we tend to compare anari with ricotta, although it is similar, anari is by far much tastier. I remember you made some halloumia with your grandmother. Anari is made after making halloumi and it's a very easy procedure. I can send you the link if you like.
ReplyDeleteYou are right Ivy about how traditional Anari Cheese is made, but this recipe was very easy for me to make, since I used pasteurized milk that I bought from the supermarket...
DeleteI always admire people who can make their own cheese! Thanks for sharing this simple recipe.
ReplyDeleteThis looks easy! I love the idea of making your own ricotta... I'll have to try it myself :)
ReplyDeleteThis sounds delicious. I've been meaning to make my own ricotta, but haven't gotten around to it yet. This Anari sounds delicious too. ;)
ReplyDeleteI have tried to make Ricotta cheese with lemon juice. It tasted great but did not yield too much of the cheese (about 2 cups of cheese from 1 gallon milk). I wonder if vinegar in milk will produce more cheese. Have you tried it with lemon juice?
ReplyDeleteAlso, what is the amount of milk in your recipe? It said 2 1/2 cow pasteurized milk.
I never used lemon juice, so I don't know if it makes a difference... Sorry about the measurement. I used 2.5 liters of cow milk (3% fat).
DeleteThanks Efty
ReplyDeleteI always have fresh cream in the fridge, I just have to buy regular milk - as I have vanilla milk right now.
I can't wait
I have never made cheese before at home...thanks for sharing :-)
ReplyDeleteThanks for this recipe, now there is a way to make cheese than buying it always. This is surely something that I will try, and add to my recipe book.
ReplyDeleteEfty, thanks for the recipe. I posted today some dessert I made with home made cream cheese. Homemade cheese is so delicious!
ReplyDeleteIts always such a great feeling to create something new/learn something new. The cheese looks an absolute beauty. It reminds me of the cottage cheese that we Indians make at home.
ReplyDeleteI love making cottage cheese, do everything your way except add cream...maybe should try your recipe...am sure it would be creamier :-)
ReplyDeleteThis sounds incredible!
ReplyDeleteHi Eftychia - I was just thinking about you this morning actually and then you posted on my blog! :)
ReplyDeleteThis is a fascinating recipe! How clever and interesting alternate name. Have a great weekend! Jennifer
I have never made any of my dairy products and I would hate to think of what is contained in the manufactured stuff! Kudos to you for taking the time to makes this yourself. The cheese does look amazing. No doubt this would be a great addition to a recipe or just by itself. Well done!
ReplyDeleteI made my own ricotta years ago and it was crazy good but had lost the recipe and forgotten how "simple" it was.... THANKS for the reminder, I think i'll try this this week!
ReplyDeleteThis picture make me hungry especially in my country is raining. Thanks for your great recipe
ReplyDeleteHey, I think your blog might be having browser compatibility issues.
ReplyDeleteWhen I look at your website in Opera, it looks fine but
when opening in Internet Explorer, it has some overlapping.
I just wanted to give you a quick heads up!
Other then that, superb blog!
Fantastic website you have here but I was wondering if you knew of any discussion boards that cover the same topics talked about in this article?
ReplyDeleteI'd really love to be a part of community where
I can get feed-back from other experienced people that share the same interest.
If you have any suggestions, please let me know. Appreciate it!
This site was... how do I say it? Relevant!! Finally I've found something which helped me.
ReplyDeleteMany thanks!
I have to thank you for the efforts you've put in writing this website.
ReplyDeleteI am hoping to view the same high-grade content
by you later on as well. In fact, your creative writing abilities has motivated
me to get my own, personal website now ;)
excellent issues altogether, you simply won a emblem new reader.
ReplyDeleteWhat would you recommend in regards to your submit that you just made a few days ago?
Any positive?