Taramosalata is a creamy Greek dip made from fish roe (traditionally cod roe or carp roe), blended with olive oil, lemon juice, and a base of bread crumbs or sometimes potatoes. Originating from Greece and popular during Lenten seasons, especially on Clean Monday (Kathara Deftera), taramosalata is a key part of mezze platters, often enjoyed with pita bread or vegetable sticks for dipping.

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