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
Turkish Ezme
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
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:
Chickpea Curry (Channa Masala)
Chickpea Curry (Channa Masala)
Creamy Lemon Chicken with Onions and Mushrooms
Creamy Lemon Chicken with Onions and Mushrooms
Roasted Sweet Potato Salad with Balsamic Vinaigrette
Roasted Sweet Potato Salad with Balsamic Vinaigrette
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