Greek Cuisine 4. Appetizers and Dips
Taramosalata, Tzatziki and a Little Bit About the Greek "Ash Monday"
Greek appetizers are unique, in that they are made of things are disparate as red and white caviar, yogurt, cucumber, vine leaves and whitebait.
Tzatziki and taramosalata are two very popular appetizers and dips in Greece that have become known all over the world. Tzatziki is made of yogurt, cucumbers and garlic while the main ingredients for taramosalata are fish roe (caviar) and bread. Nevertheless, neither tastes anything like you'd expect.
TARAMOSALATA
Taramosalata (from the Greek word "taramas" that means "roe") is an easy to prepare appetizer with a unique flavor. It is traditionally consumed on Ash Monday, or Clean Monday if we translate it literally, the first day of the Greek Orthodox Lent that lasts for 40 days, until Easter Sunday.
Other popular dishes that can be found on a Greek table during Clean Monday are: stuffed vine leaves, squid stew and pickled vegetables.
Children love this day as they get to fly their kites and compete with each other to see who gets their kite to fly higher.
INGREDIENTS
4 oz carp, cod or mullet roe (mullet roe is the most expensive)
1 crushed garlic cloves
half cup extra virgin olive oil
4 slices white bread without the crusts
juice of 2 lemons
2 tbsp warm water
optionally, you can add some chopped onion
Preparation
Put the fish roe, garlic, olive oil, bread and lemon juice in a blender (or food processor) and blend until you have a creamy, smooth paste.
Add the warm water and process again for half a minute.
Chill taramosalata for 1-2 hours before serving.
Taramosalata is great on crusty bread and pita wedges.
TZATZIKI
Tzatziki is known worldwide as an accompaniment to gyro sandwiches, but in reality it is served as a dip that stays on the table throughout the meal and can be eaten with a fork or put on bread with a knife.
INGREDIENTS
8 ounces (1 cup) Greek (strained plain) yogurt
1/4 cup diced or grated cucumber
2-3 cloves of garlic, chopped or crushed (go easy on the garlic if you're not a big fan)
1 tbsp extra virgin olive oil
2 tbsp chopped fresh mint and dill
Preparation
Start by peeling and grating the cucumber into a colander. Press out most of the liquid and pat the cucumber dry with a paper towel.
Put the cucumber in a mixing bowl. Add the yogurt, garlic, olive oil, mint and dill and stir.
Chill for a few hours before serving.
Enjoy!
Published by S. Mavroudis
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4 Comments
Post a CommentThis is a good introduction to Greek appetisers.
Sophie
Sounds yummy.
Taramosalata I like well enough if I don't stop to think it's fish... :))) Tzatziki I love, esp. with a whole lot o gyros wrapped around it. :) Oh, well, off to drink my high-protein, no-fat shake... *sigh*
I LOVE TZATZIKI!