Turkish Ezme
This sweet and spicy vegan mezze requires no cooking and is absolutely delicious served as a snack with warm pita or as a topping for a piece of grilled chicken. It stores well, refrigerated, for up to 3 days.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
4 medium ripe tomatoes, finely chopped
1 medium white onion, peeled and finely chopped
2 cloves garlic, minced
2 medium green bell peppers, finely chopped
2 hot chiles, seeds removed and finely chopped
1/4 bunch of fresh Italian parsley, finely chopped
Leaves form 3 sprigs fresh mint, finely chopped
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
4 tablespoons olive oil
Salt to taste
1 teaspoons sumac
1 medium white onion, peeled and finely chopped
2 cloves garlic, minced
2 medium green bell peppers, finely chopped
2 hot chiles, seeds removed and finely chopped
1/4 bunch of fresh Italian parsley, finely chopped
Leaves form 3 sprigs fresh mint, finely chopped
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
4 tablespoons olive oil
Salt to taste
1 teaspoons sumac
Directions
Combine all ingredients in a nonreactive bowl, fold together and cover. Refrigerate for at least 1 hour before serving.
Looking for inspiration? Try these recipes:
Mushroom and Red Onion Flatbread
Baked French Onion Meatballs
Easy Bow Tie Pasta with Sun-dried Tomatoes
