Gray-mullet roe was originally used in Turkey and Greece for this famous dip, but smoked cod’s roe now generally replaces it. I like to use a mixture of sunflower or flavorless vegetable oil and olive oil, which allows the taste of the roe to dominate.

　　

Ingredients

serves 8

　　1/2 pound smoked cod’s roe

　　3 slices white bread, crusts removed, soaked in water

　　Juice of 1 lemon, or to taste

　　1/4 cup sunflower or light vegetable oil and 1/4 cup extra-virgin olive oil

　　

Step 1

Skin the smoked cod’s roe and mash it in the food processor with the bread, squeezed dry, and the lemon juice.

　　

Step 2

Gradually add the oil in a thin trickle while the blades are running and blend to a creamy paste. Cover with plastic wrap and chill. If it is too liquid, do not worry—it will become thick and firm after an hour or so in the refrigerator.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf