Two things separate Antep ezmesi from the plain hot version: isot and fine bulgur. The bulgur takes up the liquid from the vegetables and gives the relish body, and the isot brings that deep, smoky heat. Pepper flakes do not take the place of isot.
Ingredients
For the ezme
For the sauce
Method
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Chop the vegetables
Chop the tomato, pepper and onion very fine with a knife.
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Add the bulgur
Stir the fine bulgur into the vegetables and leave for 20 minutes; it will take up their liquid.
-
Dress
Add the olive oil, pomegranate molasses, tomato paste, isot, salt and cumin and mix.
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Add the walnuts and parsley
Stir in the walnuts and parsley.
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Rest
Chill for 30 minutes.
Tips
- Without isot use pepper flakes, but the taste differs; isot is smoky and deeper.
- Do not soak the bulgur; it needs to take up the liquid from the vegetables.
- Do not use a processor, as the texture of the relish comes from the knife.
Nutrition
165
kcal
4 g
Protein
11 g
Fat
14 g
Carbs
4 g
Sugar
4 g
Fibre
Values are per serving and approximate.