Ezme

Ingredients

• 3 Large Tomato
• 1 medium Romano Pepper
• 1 medium Green Chilli
• 1 small Onion
• 2 cloves minced Garlic
• 25g Parsley
• 2 tablespoons Red Pepper Paste
• 1 tablespoon Tomato Puree
• 2 tablespoons Pomegranate Molasses
• 1 tablespoon Pul Biber
• 2 tsp Sumac
• 1 tablespoon Dried Mint
• 60 ml Extra Virgin Olive Oil

Instructions

1. Roughly chop the tomatoes and all the peppers and place them in a food processor. Blitz until finely chopped but not puréed. Transfer to a sieve set over a bowl and leave to drain off excess liquid.
2. Put the onion, garlic and parsley into the food processor and blitz until very finely chopped. Set aside.
3. In a serving bowl, whisk together the red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac and dried mint with most of the extra virgin olive oil to form a smooth dressing.
4. Add the onion mixture and the well-drained tomato and pepper mixture to the bowl. Season with flaky sea salt and mix thoroughly.
5. Drizzle with the remaining olive oil and serve chilled or at room temperature with flatbreads or crusty bread.

instructions_source: editorial-classic