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Will is Marty’s first guest and they talk about the joys of making and eating ezme.
EZME
2 tomatos peeled
1 onion
1 clove garlic
2 green peppers
¼ bunch of parsley
1 tbsp lemon juice
2 tbsp pomegranate molasses
1 tsp pepper paste, optional
2 tbsp olive oil
Salt to taste
½ tsp hot red pepper flakes
½ tsp sumac
A pinch of dried mint
Directions:
1. Chop peeled tomatoes, onion, garlic, green peppers and parsley as finely as you can. The finer the better.
2. Mix them in a bowl.
3. Mix lemon juice, pomegranate molasses, olive oil and pepper paste until smooth.
4. Add this mixture into salad.
5. Add salt and spices, mix well. Taste and make any adjustments you like.
6. Chill it in the refrigerator for half an hour and serve with pita or crostini
SHORTCUTS
Canned diced seedless tomatoes - drained
EXTRAS WE DO
Paprika
Nuts
Will’s Ezme - (picture)
https://drive.google.com/file/d/1wv7MdP7d5oiezaAcVuBpRpsNm-ymwv1G/view?usp=sharing
Unicorns in the Kitchen
https://www.unicornsinthekitchen.com/turkish-ezme-recipe/
The Mediterranean Dish
https://www.themediterraneandish.com/ezme-recipe/
LinsFood
https://www.linsfood.com/turkish-acili-ezme/
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