European Cuisine Vol XXVIII

Hello ladies and gents today we are going to one of the islands of Paradise aka

Cyprus

Cypriot cuisine is the cuisine of Cyprus and is closely related to Greek and Turkish cuisine; it has also been influenced by Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern cuisines.

Frequently used ingredients are fresh vegetables such as zucchini, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans (for fasolia), broad beans, peas, black-eyed beans, chick-peas and lentils. Pears, apples, grapes, oranges, Mandarin oranges, nectarines, mespila, blackberries, cherries, strawberries, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the commonest of the fruits and nuts.

Taramosalata

Prep Time
40 mins
Total Time
40 mins

Tarama or taramosalata is a Greek specialty made from cod or mullet roes, olive oil and lemon juice.
Course: Appetizer
Cuisine: Greek, Mediterranean
Servings: 6 people
Author: Vera Abitbol

Ingredients

• 8 oz. smoked cod roes (white or pink)
• 4 slices stale ​​bread (without crust)
• 1 scallion (white part), cut into four
• 2 lemons , juiced
• ½ cup olive oil
• Ground pepper

Instructions

1. Soak the bread in cold water for 30 minutes.
2. In a blender, mix the cod roes, scallion and half of the lemon juice and mix at medium speed to obtain a creamy texture.
3. Thoroughly wring the bread and add it to the preparation and blend again.
4. Stir in remaining lemon juice, pepper and reduce blender speed to low. Gently pour the olive oil until it is completely absorbed. You should obtain a thick cream.
5. Do not add salt, as the smoked cod roes are already very salty.

Looks delicious to me come and have a look and try it I have eaton this since i was kid its truly delicious and as always have a chilled day from the Viking