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John Krontiras whips up a bowl of Nabeel's Taramasalata Dip. 

By Jan Walsh

Photography by Beau Gustafson

Taramasalata dip is a Greek dip traditionally made with tarama-the roe of carp fish. "Since Nabeel's Cafe and Market opened in 1972, we have been making the taramasalata dip," Krontiras says. The dip is served in the Cafe and available ready in half pound and one pound containers in the Market. "When we first introduced it, no one really knew what it was. Now we sell over 150 pounds of it a week in the Market."

For Krontira’s caviar dip he uses the tarama sold in the Market. “Tarama has a pretty coral-pink color, but must be mixed with other ingredients to tone down the pungent flavor.



  • 8 ounce jar Tarama
  • 6 to 7 slices of French or Italian bread
  • 8 ounces virgin olive oil
  • 2 lemons (juice only)
  • 1 medium sized white onion, finely chopped
  • Kalamata olive for garnish

Remove the crusts from the bread. Soak bread in water for a few minutes. Squeeze as much water from bread as possible. Lay bread on paper towel to dry for a few minutes. In a food processor, process bread, onion, and lemon juice. Pour olive oil through feeder tube while the processor is running, very slowly in order to form an emulsion. Once the mixture is emulsified, taste it. If it is too salty or fishy, add additional lemon juice and oil very slowly. And taste again.

The finished consistency should be similar to softly whipped cream, firm enough to mound slightly when dropped from a spoon. Scrape into a serving bowl, and chill for several hours. As it chills the dip will get firmer. Garnish with a few Kalamata olives and swirl extra virgin olive oil on top. Serve with Nabeel’s Pita Crunchies or crusty bread. Serves six to eight.

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