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Taramasalata is a Greek dish, often served as a meze. It is made from tarama, the roe of the carp fish (although cheaper cod roe is often used instead). It is usually a bright pink colour, although this is due to food colouring, and a more authentic version is orange. The roe is mixed with lemon juice, bread crumbs, onions, garlic and olive oil. It is usually eaten as a dip, with pitta bread or raw vegetables. It is often served alongside tzatziki.
Cuisine of Greece
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