There is a tradition that.on Tu B’Shevat one should pray for a good esrog on Succos.
Once there was a holy rabbi who mysteriously made his blessings. A student came to visit him on Tu b’Shevat. The student was very surprised when the holy rabbi served him fish roe (in Yiddish, roe is “roigen”) instead of fruit, The holy rabbi invited the student, saying, “ess roigen mein zissele talmid (eat the roe my dear student).” The gathered students did not grasp that “ess roigen” is phonetically similar to “esrogen.”
That year, because of a very harsh winter, it was virtually impossible to obtain an esrog. The student was able to acquire an esrog and brought it to the holy rabbi. Only then did the students understand what the holy rabbi had intended with “ess roigen.”
Tarmasalata
Taramosalata is a classic Greek appetizer (meze). Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.
INGREDIENTS
1 large potato, peeled and cut into 1/2 inch pieces (10 – 12 oz.) |
1/4 – ½ onion, minced |
|
4 ounces fish roe (tarama) |
1⁄2 – 1 cup olive oil |
|
3 tablespoons fresh lemon juice |
bread, for serving |
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DIRECTIONS
Place potato in saucepan and cover with water.
Bring to a boil, then reduce heat and simmer until cooked through.
Drain and set aside to cool a bit.
Process potato, roe, onion and lemon juice thoroughly.
The more roe that is mashed, the better the dip will taste.
Gradually add in the oil until thoroughly combined.
Transfer to a serving bowl.
Can garnish with kalamata olives if desired.
Serve with bread.
May all your tales end with Shalom (peace)
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