This dip is a favorite in my family. Whenever there is a tub at home you can be assured it will not be there 2 days later, it is highly addictive and can be put on anything (some might say). That is how much we love it.
My Yiayia (grandmother) is a legend. Everything she cooks tastes amazing and no one can cook her dishes better.
I have been determined to learn how to make taramasalata for a long time and document these recipes she has stored in her head as I want to pass them down to my children one day and keep the passion of particular dishes alive. Also because I know she would be so proud of me.
My Yiayia came out to Australia in the 1960’s with two young boys. Of course assimilation was hard and the strength or the Greek network in the inner west was at it’s peak. Unfortunately in the early 1980’s she lost her husband and both sons had left home and gotten married, so learning English was not something she really got a lot of help with. Luckily has many friends who she catches up with everyday but until recently I did not know how much of a social butterfly she is. Coffee with friends 3 days a week, shopping 2 other days a week and then seeing her sons twice a week. You really need to plan to see her as dropping past is not always a successful plan.
As a grandchild who does not speak Greek it does make it hard to converse, but the more time I spend with her the easier it is for us to understand each other and learning her recipes brings us both so much joy. I want to share this recipe with you all as it is very unique and not many make Tarama in this way, but that is why it is so good, the best. I know you will agree with me.
3 large potatoes, Boiled and mashed
200g tarama paste*
1 3/4 cup vegetable oil
3/4 cup lemon juice
1. With a hand blender mix the tarama paste and onion together.