If we were to assign a relationship status to each of our parents’ recipes, the one for spanakorizo would definitely read “it’s complicated”. You see, as children, we hated this dish almost as much as we love it now. And we didn’t just, not like it…no. The mention of spanakorizo for supper, or the smell of it cooking for lunch, elicited a physical response which included gagging and waves of nausea. The upside is that our visceral dislike for spanakorizo did support sibling connectedness, as we all worked together to rid ourselves of the vile meal without actually having to consume much of it. Many a times, a diversion was created, just enough of a distraction to allow us to wrap some of the spanakorizo in a paper towel and toss it in the trash. Our poor parents. We don’t think they ever caught on.
Don’t you just love pink food? Us too! Like strawberry yogourt, raspberry smoothies and cotton candy, taramosalata is beautifully pink. Its colour is not only beautiful, but handy, because when taramosalata has difficulty rolling off the tongue, its lovely hue is mentioned, and suddenly, everyone knows what you are referring to. That pink Greek dip is universally understood to be the traditional carp roe spread which is a staple in many Greek restaurants and homes. It is caviar for the masses.
The key ingredient for taramosalata is carp roe (yes, fish eggs), which is called tarama. It can be found in Mediterranean or Middle Eastern stores, or on-line. Tarama is not usually eaten in its pure form, but is instead mixed with other ingredients to create a spread which is delicious slathered over a thick slice of bread, some crackers, or even used as a dip for vegetables.