Recipes for one large bowl ezme, about 4 servings.
Ezme is a super refreshing and spicy condiment to pair with any dish you like.
Servings: 4 people
- 6 red and ripe tomatoes
- 5 sivri (Turksih peppers, can be replaced with 2 green peppers)
- 4 cloves of gralic
- 1 red onion
- 1 bundle parsley
- 2 tbsp dried mint
- 1-3 pcs fresh chili
- 2 tbsp tomato paste
- 2 tbsp paprika
- 2 tbsp pomegranate syrup
- 4-5 tbps olive oil
- 1 Jucive form half a lemon
- salt & pepper
- Start by preparing the vegetables. Peel the tomatoes, divide them into slices and cut
off the hard the shafts in the tomato core. Place the gaps in a sieve. Chop the
syrup / peppers into slits and add a sieve. Rinse parsley and mint chop the
onion in gaps. Let everything drain properly for a while in the strainer.Add tomato paste, paprika puree, olive oil, lemon juice, pomegranate syrup, salt and
pepper in a bowl. Press in garlic cloves and mix everything until you get a
puree, set aside.Put all vegetables and chili in a food processor or mixer. Quickly drive for a few
turns until the vegetables grow finely chopped. Do not mix too long, the
vegetables may not become too mashed in consistency. Add the the puree mix and
drive fast one more lap. Put in a bowl and taste. If necessary add more acid lemon
or pomegranate syrup. Leave in the fridge for at least 1 hour before serving,
preferably for a few hours for best taste. The salad can become watery when it
has been left in the fridge for a while. When it's time to serve the salad you
can lift the vegetables with a hollow spoon, let excess liquid drain and put on
one tray. Serve as a dipping sauce for the food. The salad survives in the
fridge for about 7 days.
TIP! You can vary your salad to taste, if you do not like chili, you can exclude it. If you do not have pomegranate syrup so it goes well without and if you want a mild garlic flavor then you can reduce the amount. If you like sumac (sour oriental spice) it is nice to season the salad with it.