Ezme
A Turkish dinner. Ready in about 40 minutes. Difficulty: medium.
- 40 minPrep (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 4 tomatoes
- 1 romano pepper
- 1 green chile Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
- 1 onion
- 3 cloves garlic
- 1 oz parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
- 2 ½ tbsp red bell pepper paste
- 1 ½ tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- 2 ½ tbsp pomegranate molasse
- 1 ½ tbsp pul biber
Sauces & oils
- ¼ cup + 1 tbsp extra virgin olive oil
Spices & seasonings (2): sumac, dried mint
- 2 ½ tsp sumac
- 1 ½ tbsp dried mint
How to make it
Steps in our own plain words.
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Put your tomatoes plus all of your peppers in a food processor and blitz till finely chopped.
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Tip out into a sieve.
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Set over a bowl.
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Leave to strain.
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Add the parsley, garlic and onions to the food processor and blitz till finely chopped.
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Set aside.
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Add red pepper paste, tomato purée, most of the extra, dried mint, sumac, pul biber and pomegranate molasses virgin olive oil to a serving bowl.
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Whisk fully so everything comes together as a sauce.
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Tip in the blitzed onion mix and the strained pepper mix along with 1 tsp flaky sea salt.
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Stir well.
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Drizzle with the rest of the extra virgin olive oil to serve.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.