Spicy Turkish Ezme Dip
A fiery, tangy finely-chopped tomato and pepper salad laced with sumac and sticky pomegranate molasses.
Ingredients
3 large vine tomatoes6 pack
1 sweet Romano pepper2 pack
1 medium green chilli60g
1 small onion1 pc
2 garlic cloves, finely minced1 bulb
25g fresh flat-leaf parsley30g
2 tbsp Turkish red pepper paste (biber salçası)350g
1 tbsp tomato purée200g
2 tbsp pomegranate molasses250ml
1 tbsp pul biber (Aleppo chilli flakes)40g
2 tsp ground sumac40g
1 tbsp dried mint15g
60ml extra virgin olive oil500ml
Method
- Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped. Tip out into a sieve, set over a bowl and leave to strain. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.
- Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt . Stir well, then drizzle with the remaining extra virgin olive oil to serve.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £3.27 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£8.12 est. · serves 6