Ezme

Method4 steps

1. 1

   Step 1: Wash the three large tomatoes and both fresh peppers. Remove the Romano pepper (1 medium)’s stem and seeds and the green chilli (1 medium)’s stem; chop the fresh vegetables roughly. Put all the tomatoes, Romano pepper and green chilli in a food processor and blitz until finely chopped, without puréeing. Tip into a sieve over a bowl and leave the actual chopped vegetables to strain.

   Uses 3 Large Tomato · 1 medium Romano Pepper · 1 medium Green Chilli

2. 2

   Step 2: Peel the small onion (1 small) and both garlic (2 cloves) cloves, wash the parsley (25g) and chop roughly. Put all three in the food processor, blitz until finely chopped and keep this aromatic mixture separate from the draining tomato-pepper mixture.

   Uses 1 small Onion · 2 cloves minced Garlic · 25g Parsley

3. 3

   Step 3: In a serving bowl whisk all the red pepper paste (2 tablespoons), concentrated tomato paste (1 tbsp), pomegranate molasses (2 tablespoons), pul biber (1 tablespoon), sumac (2 tsp) and dried mint (1 tablespoon) with most of the measured sixty millilitres olive oil. Keep the remaining oil for the final drizzle. Mix in the actual chopped onion-garlic-parsley mixture and drained tomato-pepper mixture, then add the teaspoon flaky sea salt (1 tsp).

   Uses 2 tablespoons Red Pepper Paste · 1 tbsp concentrated tomato paste · 2 tablespoons Pomegranate Molasses · 1 tablespoon Pul Biber · 2 tsp Sumac · 1 tablespoon Dried Mint · Most of the measured 60 ml olive oil; reserve the rest for the drizzle · All the chopped aromatic mixture

4. 4

   Step 4: Stir the complete ezme well. Drizzle it with only the remaining oil from the original sixty-millilitre measure and serve as a cold meze or relish, portioning as needed.

   Uses All the finished ezme · Only the remaining olive oil reserved from the same measured 60 ml