🌶️ Turkish Ezme

6 servings · prep 20 min · cook 0 min

Ingredients

• 4 ripe tomatoes
• 1 green pepper
• 1 onion
• 2 garlic cloves
• 1 hot chilli
• 1 bunch parsley
• 1 tbsp tomato paste
• 2 tbsp pomegranate molasses
• 3 tbsp olive oil
• 1 tsp sumac
• Lemon juice
• Salt

Method

1. Peel the tomatoes after blanching them 30 seconds, then deseed them: excess water is what waters down an ezme.
2. Chop the tomatoes, pepper, onion, garlic and chilli VERY finely by knife — a blender would turn it to purée, ezme must stay coarse.
3. Salt the chopped onion and squeeze it in your hands to draw out the bitterness, then rinse it.
4. Mix all the vegetables with the tomato paste, pomegranate molasses, oil, sumac and lemon.
5. Stir in the chopped parsley at the last moment and rest 30 min in the fridge before serving with flatbread.

Adapted from Food Channel L (YouTube)

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