Casablanca: Trarmosalata

Casablanca: A French Morrocan Feast


Taramasalata is a salty Mediterranean caviar spread. It is fantastically easy to prepare. It can be served alone, or as in our "feast", with many other salads including Humos, Carrot Salad, and Baba Ganoush. Eat it with toasted pita bread sliced into wedges.


  • 7 ounces Tarama
  • 4 slices white bread
  • 1/2 cup olive oil
  • Juice from 2 lemons or approximately 1/3 cup of lemon juice.


Adding milk to white bread.
  • Remove the crust from four pieces of white bread (they would change the color of the spread).
  • Soak the bread in water and squeeze out excess water.
  • Put the soggy bread, and 7 ounces of tarama, in a food processor. Using the pulse button, blend it all together into a paste.
  • With the processor on, pour in 1/3 C olive oil. Add the juice from one lemon and then check for thickness. If we add too much, it will thin out. Add more juice as needed to make the tarama a dip-like consistency. If it gets too thin you can always add a bit more softened bread and caviar. Be careful not to get any of the seeds from the lemon into the food processor or you will get a bitter taste!   The result should be a creamy spread.
  • Chill the dip for at least a half an hour. Serve with toasted pitas cut into quarters.

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