The only way to reach the flavour of a kebab house ezme is a knife. A processor bursts the cells of the vegetables and releases their liquid, and what you are left with is purée. Chopped with a knife, ezme stays in separate pieces. It is laborious and there is no alternative.
Ingredients
For the ezme
For the sauce
Method
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Chop the tomatoes
Deseed the tomatoes, chop them very fine and leave them in a sieve for 10 minutes.
-
Chop the rest
Chop the peppers, onion and herbs very fine with a knife. DO NOT USE A PROCESSOR.
-
Mix
Toss all the vegetables together in a wide bowl.
-
Dress
Add the olive oil, pomegranate molasses, tomato paste, salt, pepper flakes and isot and mix.
-
Rest
Chill for 30 minutes and drain off any liquid before serving.
Tips
- Do not use a processor; ezme is not a purée, it should stay in separate pieces.
- Deseed the tomatoes, as that is where most of the liquid comes from.
- Use isot if you can find it, as the character of an Antep ezme comes from it.
Nutrition
95
kcal
2 g
Protein
6 g
Fat
8 g
Carbs
5 g
Sugar
2 g
Fibre
Values are per serving and approximate.