Turkish Pulped Salad (Ezme)
Ezme is a Turkish dip/salad, that works equally well as a dish in itself served with bread or as a condiment for meat. Adjust the spicyness to your liking and play around with the vegetables you use according to the season! This is a perfect dish to have in your fridge if you are fasting, as you can eat it any time with some fresh bread and it promises to make you feel full, at least for a while anyway!
2 medium-sized tomatoes
5 sprigs spearmint
1 pinch of parsley, julienne cut
3 long green peppers(optional)
1 small onion
3 crushed garlic cloves
½ tsp black pepper
1/2 red pepper pulped
2 tbsp "sour pomegranate juice" (nar eksisi) or 2 tbsp lemon juice
4 tbsp olive oil
salt to taste
*(If you are planning on blending the ingredients do not spend time cutting all the vegetables in brunoise, just cut them roughly.)
- Deseed the peppers, tomatoes and cucumber
- Cut the tomatoes, the cucumber, the spearmint, the parsley and green peppers and the onion in brunoise.
- Place the tomatoes in a sieve to strain the juices
1. Take all the vegetables and continue cutting them all together until they are nearly mushed.
2. In a separate bowl, combine the olive oil, pepper, sour pomegranate or lemon juice, with the pulped red spicy pepper and pour the mixture over the vegetables.
3. There are two options: mix everything together with a spoon or blend everything together without reducing to pulp.
*Serve with fresh country bread or grilled pita bread at room temperature