A delicacy from traditional cuisine, which we meet on clear Mondays, on an empty stomach, but also as an accompaniment to ouzo and wine, with various seafood and appetizers.


  • 100 gr white taramas
  • 4-5 fresh onions, finely chopped
  • Or chopped dill
  • Or chopped mint
  • 1 chopped onion
  • 2-3 slices of stale bread
  • 1k.s. baking powder
  • Pepper, flour, olive oil for frying


  1. Lightly sauté the onions in a pan, then the dill and mint.
  2. Add the bread to a bowl (after soaking it in water and draining it well)
  3. Add the tarama and knead.
  4. Put it in the fridge for an hour to tighten and homogenize the ingredients and flavors.
  5. We shape small balls and press them lightly from above.
  6. Flour the meatballs (shaking them from one hand to the other) to remove a lot of flour.
  7. Fry our meatballs in hot oil. Add a little at a time so that the temperature of the oil does not drop.
  8. Place them on absorbent paper and serve hot. 

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