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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