Ezme — a fiery Turkish chopped salad of tomatoes, peppers and onion bound with pepper paste, pomegranate molasses and sumac. A zingy, spicy meze for scooping with bread.
- 3 Large Tomato
- 1 medium Romano Pepper
- 1 medium Green Chilli
- 1 small Onion
- 2 cloves minced Garlic
- 25g Parsley
- 2 tablespoons Red Pepper Paste
- 1 tablespoon Tomato Puree
- 2 tablespoons Pomegranate Molasses
- 1 tablespoon Pul Biber
- 2 tsp Sumac
- 1 tablespoon Dried Mint
- 60 ml Extra Virgin Olive Oil
Video
Preparation
- Put the tomatoes and all the peppers in a food processor and blitz until finely chopped, then tip into a sieve set over a bowl and leave to strain. Add the onion, garlic and parsley to the processor and blitz until finely chopped, then set aside.
- Add the red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the olive oil to a serving bowl and whisk well into a sauce. Tip in the blitzed onion mixture and the strained pepper mixture with 1 tsp flaky sea salt, stir well, then drizzle with the remaining olive oil to serve.
