Meze Atlas, Dips and spreads

Acılı Ezme

Name: Acılı Ezme
Prep time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 ripe tomatoes, peeled and seeded; 2 green peppers; 1 hot green chilli; 1 small onion; 1 clove garlic; ½ bunch parsley; 1 tbsp biber salçası (hot pepper paste); 1 tbsp nar ekşisi (pomegranate molasses); 1 tsp pul biber (Aleppo-style chilli flakes); ½ tsp sumac; ½ tsp salt; 3 tbsp olive oil; 1 tbsp lemon juice

/a·juh·LUH ez·ME/

Finely chopped spicy salad of tomato, pepper, onion and pomegranate molasses

4serves

25 minactive time

Goes with

Rakı

Chilli heat and tart pomegranate are cooled and cleansed by rakı with water and ice.

Also good with beer.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

3ripe tomatoes, peeled and seeded
2green peppers
1hot green chilli
1small onion
1 clovegarlic
½ bunchparsley
1 tbspbiber salçası (hot pepper paste)
1 tbspnar ekşisi (pomegranate molasses)
1 tsppul biber (Aleppo-style chilli flakes)
½ tspsumac
½ tspsalt
3 tbspolive oil
1 tbsplemon juice

Method

Chop the tomatoes, peppers, chilli, onion, garlic and parsley together on a large board with a heavy knife until very fine and almost paste-like.
Tip into a sieve for 5 minutes to drain off excess juice.
Mix with the pepper paste, pomegranate molasses, pul biber, sumac, salt, oil and lemon juice.
Rest for 10 minutes and serve at room temperature.