Ezme (Turkish Chopped Tomato Meze)
Ezme (Turkish Chopped Tomato Meze)
Ingredients
For the Base
- 1 can Mutti polpa, finely chopped tomatoes
- 1 red onion
- 2 green peppers, (red can also be used)
For the Sauce
- 60 ml olive oil
- 1 tablespoon Mutti double concentrate tomato and garlic purée, (domates salçası)
- 1 tablespoon spicy pepper paste, (biber salçası)
- 2 tablespoons pomegranate molasses, (nar ekşisi)
- 1/2 teaspoon pul biber
- 1/2 teaspoon isot, (optional - chilli flakes from the Urfa region)
- 1/2 teaspoon sumac
- 1/2 teaspoon dried mint
- 1/2 lemon juice
- 1 pinch salt
- 1 handful parsley, finely chopped
Instructions
- 1
Place the contents of 1 can of Mutti polpa (finely chopped tomatoes), 1 red onion, and 2 green peppers (or red peppers) into a food processor.
⏱️ 3 min
- 2
Blend these ingredients together in the food processor. Be careful not to over-blend; the mixture should still have a bit of crunch.
⏱️ 2 min
- 3
Transfer the blended vegetable mixture to a sieve to drain and remove excess juices. Allow it to sit for at least 10 minutes to drain thoroughly.
⏱️ 10 min
- 4
In a separate jar, combine all the sauce ingredients: 60ml olive oil, 1 tablespoon Mutti double concentrate tomato and garlic purée, 1 tablespoon spicy pepper paste, 2 tablespoons pomegranate molasses, 1/2 teaspoon pul biber, 1/2 teaspoon isot (optional), 1/2 teaspoon sumac, 1/2 teaspoon dried mint, 1/2 lemon juice, and a pinch of salt.
⏱️ 5 min
- 5
Mix the sauce ingredients thoroughly in the jar until well combined.
⏱️ 1 min
- 6
Add the prepared sauce to the sieved vegetable mixture.
⏱️ 1 min
- 7
Add a handful of finely chopped parsley to the mixture.
⏱️ 1 min
- 8
Mix all ingredients together until everything is well incorporated.
⏱️ 2 min
- 9
The Ezme is ready to serve. It can be served with grilled köfte and Adana kebap, or as a delicious meze with bread.
Kitchen Tools
Nutrition Facts (per serving)
Ezme (Turkish Chopped Tomato Meze)
For the Base
- 1 can Mutti polpa, finely chopped tomatoes
- 1 red onion
- 2 green peppers, (red can also be used)
For the Sauce
- 60 ml olive oil
- 1 tablespoon Mutti double concentrate tomato and garlic purée, (domates salçası)
- 1 tablespoon spicy pepper paste, (biber salçası)
- 2 tablespoons pomegranate molasses, (nar ekşisi)
- 1/2 teaspoon pul biber
- 1/2 teaspoon isot, (optional - chilli flakes from the Urfa region)
- 1/2 teaspoon sumac
- 1/2 teaspoon dried mint
- 1/2 lemon juice
- 1 pinch salt
- 1 handful parsley, finely chopped
Instructions
- 1
Place the contents of 1 can of Mutti polpa (finely chopped tomatoes), 1 red onion, and 2 green peppers (or red peppers) into a food processor.
⏱️ 3 min - 2
Blend these ingredients together in the food processor. Be careful not to over-blend; the mixture should still have a bit of crunch.
⏱️ 2 min - 3
Transfer the blended vegetable mixture to a sieve to drain and remove excess juices. Allow it to sit for at least 10 minutes to drain thoroughly.
⏱️ 10 min - 4
In a separate jar, combine all the sauce ingredients: 60ml olive oil, 1 tablespoon Mutti double concentrate tomato and garlic purée, 1 tablespoon spicy pepper paste, 2 tablespoons pomegranate molasses, 1/2 teaspoon pul biber, 1/2 teaspoon isot (optional), 1/2 teaspoon sumac, 1/2 teaspoon dried mint, 1/2 lemon juice, and a pinch of salt.
⏱️ 5 min - 5
Mix the sauce ingredients thoroughly in the jar until well combined.
⏱️ 1 min - 6
Add the prepared sauce to the sieved vegetable mixture.
⏱️ 1 min - 7
Add a handful of finely chopped parsley to the mixture.
⏱️ 1 min - 8
Mix all ingredients together until everything is well incorporated.
⏱️ 2 min - 9
The Ezme is ready to serve. It can be served with grilled köfte and Adana kebap, or as a delicious meze with bread.