1/2 cup taramas (carp roe)
3-4 slices bread, soaked in 1 cup water
1 onion, chopped
4 cloves garlic, peeled
juice of 1 lemon
salt and pepper
3/4 cup olive oil plus more for cooking onions and garlic
garnish: chopped parsley, olives, and toasted pita
Combine onion and garlic cloves with a few tablespoons of olive oil in a pan. Cook over medium heat about 15 minutes or until onion and garlic become soft and golden. Allow to cool.
Place cooked onion and garlic in a food processor and blend until smooth.
Squeeze as much water from the soaked bread as possible.
Add the bread to the processor and puree until smooth.
Add the taramas with the lemon juice and blend.
While the food processor is on, stream in the olive oil and puree until the dip is smooth and thick.
This dip tasted best cold.
Serve with chopped vegetables or pita bread for dipping.