Adana kebab
Lahmacun
Çoban salatası (shepherd's salad)
15 minEasy
Acılı ezme (spicy tomato relish) recipe
Tomato, pepper, onion and parsley chopped fine by knife and brought together with pomegranate molasses. Get the kebab-house texture without a processor.
- Total time
- 50 min
- Makes
- 6 servings
- Difficulty
- Easy
- Per serving
- ~110 kcal
Method
Prepare the tomatoes
Peel the tomatoes and remove the seedy, watery part. This step keeps the ezme from going watery.
Chop fine
Chop all the vegetables and the parsley as finely as you can with a knife. Mincing on a large board with a rocking motion builds the texture.
Season
Add the paste, pomegranate molasses, olive oil, chilli flakes, sumac and salt and mix.
Rest
Leave covered in the fridge, then drain off excess liquid in a sieve before serving.
Tips
- If you use a food processor, pulse in short bursts so it does not turn to purée.
- Adjust the heat by removing the seeds from the peppers.
Storage
Keeps in the fridge for 2 to 3 days.
Nutrition
| Energy | 110 kcal |
|---|---|
| Protein | 2 g |
| Fat | 8 g |
| Carbohydrate | 9 g |
