Ezme

Instructions

1. 1

   Chop Vegetables in Food Processor

   6 min

   Start by placing 3 large tomatoes, 1 medium Romano pepper, and 1 medium green chili into a food processor. Blend the ingredients until they reach a finely chopped consistency, resembling a chunky salsa. After blending, transfer the mixture into a sieve set over a bowl, allowing it to strain for about 10 minutes to remove excess liquid.

2. 2

   Blend Onion and Herbs

   4 min

   Using the same food processor, add 1 small onion, 2 minced garlic cloves, and 25g of parsley. Process these ingredients until they are finely chopped and well combined, which should take about a minute. Set this mixture aside for later use.

3. 3

   Prepare Sauce in Serving Bowl

   4 min

   In a large serving bowl, combine 2 tablespoons of red pepper paste, 1 tablespoon of tomato puree, 2 tablespoons of pomegranate molasses, 1 tablespoon of pul biber, 2 teaspoons of sumac, 1 tablespoon of dried mint, and 60 ml of extra virgin olive oil. Whisk these ingredients together thoroughly until they are fully integrated and form a cohesive sauce, adjusting for taste as needed.

4. 4

   Combine Mixtures and Serve

   4 min

   Add the strained pepper mixture and the chopped onion mixture to the bowl with the sauce. Incorporate everything thoroughly, ensuring an even distribution of flavors, then finish by drizzling any remaining extra virgin olive oil on top before serving. This adds a lovely finishing touch to your Ezme.

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