Ezme
Ezme
Ingredients
- 3 tomatoes, medium, roughly chopped
- 2 bell peppers, 1 red, 1 green, roughly chopped
- 1 onion, small, roughly chopped
- 1/2 bunch parsley, roughly chopped
- 2 cloves garlic, peeled
- 2 tablespoons pomegranate molasses
- 3 tablespoons olive oil
- 1 tablespoon red pepper paste, or tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, or Aleppo pepper
- 1 teaspoon sumac
- 1/4 cup water
Instructions
- 1
Add the roughly chopped tomatoes, bell peppers, onion, parsley, and peeled garlic cloves to a food processor.
⏱️ 3 min
- 2
Pulse the mixture until all ingredients are finely chopped but still retain some texture. Be careful not to over-process into a puree.
⏱️ 2 min
- 3
Transfer the finely chopped vegetable mixture to a large bowl.
⏱️ 1 min
- 4
Add the pomegranate molasses, olive oil, and red pepper paste (or tomato paste) to the bowl.
⏱️ 1 min
- 5
Season with salt, black pepper, red pepper flakes (or Aleppo pepper), and sumac.
⏱️ 1 min
- 6
Pour in the water.
⏱️ 1 min
- 7
Mix all the ingredients thoroughly until well combined.
⏱️ 3 min
- 8
Taste the Ezme and adjust the seasonings as desired.
⏱️ 2 min
- 9
Serve immediately with fresh crusty bread.
- 10
Store any leftover Ezme in an airtight container in the refrigerator for up to five days.
Kitchen Tools
Nutrition Facts (per serving)
Ezme
- 3 tomatoes, medium, roughly chopped
- 2 bell peppers, 1 red, 1 green, roughly chopped
- 1 onion, small, roughly chopped
- 1/2 bunch parsley, roughly chopped
- 2 cloves garlic, peeled
- 2 tablespoons pomegranate molasses
- 3 tablespoons olive oil
- 1 tablespoon red pepper paste, or tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, or Aleppo pepper
- 1 teaspoon sumac
- 1/4 cup water
Instructions
- 1
Add the roughly chopped tomatoes, bell peppers, onion, parsley, and peeled garlic cloves to a food processor.
⏱️ 3 min - 2
Pulse the mixture until all ingredients are finely chopped but still retain some texture. Be careful not to over-process into a puree.
⏱️ 2 min - 3
Transfer the finely chopped vegetable mixture to a large bowl.
⏱️ 1 min - 4
Add the pomegranate molasses, olive oil, and red pepper paste (or tomato paste) to the bowl.
⏱️ 1 min - 5
Season with salt, black pepper, red pepper flakes (or Aleppo pepper), and sumac.
⏱️ 1 min - 6
Pour in the water.
⏱️ 1 min - 7
Mix all the ingredients thoroughly until well combined.
⏱️ 3 min - 8
Taste the Ezme and adjust the seasonings as desired.
⏱️ 2 min - 9
Serve immediately with fresh crusty bread.
- 10
Store any leftover Ezme in an airtight container in the refrigerator for up to five days.