Turkish Salsa Salad, Ezme Recipe
A very common, surprisingly delicious, tasty salad.
Servings 1 serving bowl
Calories 70kcal
Ingredients
- 2 tomatoes
- 1 cucumber-small optional
- 1 onion
- 1 pepper
- 1 chilli pepper optional
- 5-6 stalks parsley
- 1 tablespoon pepper paste
- ½ lemon's juice
- 1-2 tablespoon olive oil extra virgin
- 1 pinch salt to taste
- 1 pinch red pepper flakes to taste
- 1 tablespoon pomegranate molasses
- 2-3 fresh mint leaves or a teaspoon of dry mint flakes
- 1-3 garlic cloves
Instructions
- Chop the tomatoes as finely as possible. You can choose to use a food processor. Transfer to a medium-sized bowl.
- Do the same with the peppers. Add to the bowl.
- Peel and chop well the onion and the cucumber. You can use a food processor. Add to the bowl.
- Chop well the parsley and add.
- Crush the garlic cloves and add.
- Put a wire colander on top of another bowl. Pour the salad into the colander and press slowly with a ladle or a wooden spoon. Instead, of this method you can use a cheesecloth. The drier this salad is better. However, do not throw away the drained juice of the salad. You may use it for other dishes such as soup, pasta or similar.
- Place the salad in a serving dish. Add all the other spices and ingredients. Mix well and leave in the fridge for at least a half an hour so all the flavors are absorbed and the salad chills.
- Ezme can be served as a starter, a dip or as a side dish.
Notes
Optional ingredients are; black pepper, cumin, allspice add them about a ½ teaspoon each according to your taste.
If tomatoes are too ripe, you can take out the seeds and use them elsewhere not to make the salad too juicy.
If using a food processor use the processor separately for each ingredient if you have time, you will have more control about how chopped you want to make your salad. Make sure it does not turn into a puree.