Taramosalata and Lagana: The Unrivaled Stars of Clean Monday
Some things just belong together. Taramasalata and lagana are the ultimate duo of Clean Monday, a pair so inseparable that one simply isn’t the same without the other. And to complete the holy trinity? The classic, irresistible “bakali” halva—the kind you can never stop at just one bite…
Traditional taramasalata is deeply tied to Greek heritage. Some make it old-fashioned with bread, while others opt for potatoes. In recent years, fancier versions have emerged—tarama foams and mousses that dazzle gourmet palates and win prestigious awards.
But the homemade, time-honoured version is the only way for those who cherish tradition. It is the kind that brings back childhood memories, the taste of family, and the simplicity of a different era.
A Recipe That Stands the Test of Time
The taramasalata I grew up with was always made with sourdough bread, white tarama, and the finest extra virgin olive oil—the kind that came in a big metal can from my father’s cousin in Kyparissia.
Over time, things changed.
Rich olive oils were swapped for flavourless seed oils to make it “lighter.”
Potatoes replaced bread, and citrus zest was thrown in for a more intense flavour.
But I stick to the classics. The flavours take me straight back to my childhood.
So, while I’m sure everyone has their take, here’s the version that will always be closest to my heart—simple, traditional, and full of soul.
A Bite of Nostalgia
I still remember the ritual:
A piece of warm, crispy lagana, fresh out of the oven, dipped into a bowl of creamy, just-made taramasalata.
But my personal favourite? I was never much of a bread lover, so the ultimate combination was taramasalata with my mother’s homemade fries. She had a unique way of cutting them, just for me, using her little secret tool. That perfect bite is something I still crave to this day.
Traditional Taramosalata Recipe
Ingredients
- 500g sourdough bread
- 200g white tarama
- 2 small onions
- About 300ml extra virgin olive oil
- Juice of 2 lemons
Instructions
- Remove the crust from the bread and soak it well in water.
- After ten minutes, squeeze out the excess liquid and add it to a blender with tarama, onions, and lemon juice.
- Blend until smooth and creamy.
- With the blender still running, slowly drizzle in the olive oil until the mixture becomes thick and velvety.
- Taste and adjust with more lemon juice or bread, depending on how tangy you like—there’s no right or wrong here!
- Store it in a glass container in the fridge drizzled with olive oil to keep it fresh.
- Serve with a bit of extra olive oil, some olives, and, of course, the perfect sweet contrast—bakali halva.
Some Traditions Are Simply Timeless
As I write this, I’m peeling potatoes, getting ready to fry them, reliving the flavours of my childhood as Clean Monday approaches.
This year, instead of flying a kite, let’s send our dreams, wishes, and secret desires into the sky…
Let’s let the wind carry them away, lifting us to places we long to be.
Because, after all, freedom isn’t just about soaring high—it’s about holding on to the things that truly matter.
