Starters & Light meals


15 minutes

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  • 1 clove garlic, crushed
  • 75 g tarama
  • 4 slices white bread
  • 1/3 cup milk
  • 2/3 cup olive oil
  • 1/4 cup fresh lemon juice, strained
  • Pita bread, for serving

Crush garlic and place in a bowl with the tarama. Trim the crusts from four thick slices of white bread and soak in milk for a few minutes.

Use a blender to blend the ?soaked bread with the tarama ?and garlic until smooth.

Gradually beat in olive oil, alternating with strained fresh lemon juice, a little at a time.

Whizz until pale and fluffy. If it’s too salty, beat in a little more milk.

To serve, spread on a flat plate or spoon into a bowl. Serve with pita bread for dipping, or spread on chunks of crusty Mediterranean-style bread.

For our simple step-by-step on how to make taramasalata, click the link: How to make taramasalata

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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