Taramosalata is a Greek dip made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes. Try our homemade recipe.
The cheese used in cheese saganaki is kasseri or sheep’s milk feta cheese. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread.