EZME (Turkish tomato and pepper dip, about 2 cups)
4 medium ripe tomatoes, peeled, seeded and finely chopped
½ cucumber, peeled, seeded and finely chopped
1 red bell pepper, peeled, seeded and finely chopped
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and mashed to a paste with a pinch of salt and a heavy knife
2 tablespoons finely chopped parsley
1 tablespoon tomato paste
4 tablespoons olive oil
1 teaspoon cayenne
¾ teaspoon black pepper
½ teaspoon paprika
1 tablespoon lemon juice, more to taste
1 teaspoon pomegranate molasses (optional)
1 teaspoon sumac (optional)
salt to taste
- If you wish to serve the ezme as a salad, stir all ingredients together in a mixing bowl and season with salt and pepper to taste. Mix well and let it chill, covered with plastic wrap, for at least an hour in the refrigerator so that flavors can mingle.
- If you are using the ezme as a dip, combine the ingredients in a food processor and process until it is an even paste (if you are using the processor, the tomatoes do not need to be peeled and the chop does not need to be as fine). Chill, covered with plastic wrap, for at least an hour before serving.
- Ezme can be served as an appetizer dip or as an accompaniment to grilled meat or fish.
approximated after lunch at Bosphorus Restaurant in Hartsdale, New York