Side Dish
Ezme
A bright, herb-forward Turkish tomato and pepper dip (Ezme) with pomegranate molasses, finished with a drizzle of olive oil.
25 min4 servingsMediumTurkish
Steps
- 1
Pulse the tomatoes and all peppers in a food processor until finely chopped. Strain through a sieve over a bowl to drain.
- 2
Add red pepper paste, tomato puree, pomegranate molasses, pul biber, sumac, dried mint and most of the olive oil to a serving bowl and whisk until everything comes together as a sauce. Fold in the blitzed onion mixture and the strained pepper mixture. Add 1 teaspoon of sea salt. Stir well, then drizzle with the remaining olive oil before serving.
