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Turkish Tomato and Red Pepper Dip
There are countless variations on this fresh, flavorful Turkish meze known as ezme. In general, most are combinations of raw vegetables—finely chopped tomatoes, sweet peppers and onions, drained to rid the mixture of excess moisture, then seasoned. Seasoning varies, but we found that adding chilies and paprika, fresh parsley, a drizzle of thick pomegranate molasses and some lemon juice gave us a balanced, full-flavored dip. Serve with toasted pita or lavash, alone or as an element of a meze platter.
Tip
Don’t forget to seed the tomatoes to remove some of their moisture. Also, don’t try to process all of the vegetables at once. Processing in batches results in more evenly sized pieces. And pulsing, rather than letting the machine run, helps ensure the vegetables are chopped, not processed to a puree.
Ingredients
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1
pound ripe tomatoes, cored, halved crosswise and seeded
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1
medium yellow onion, quartered
Directions
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01In a food processor, combine half the tomatoes, half the onion, half the bell pepper and 1½ teaspoons salt. Pulse until the vegetables are chopped into rough ⅛-inch pieces, 10 to 12 pulses; do not puree them. Transfer to a fine-mesh strainer set over a medium bowl. Repeat with the remaining tomatoes, onion and bell pepper and another 1½ teaspoons salt, then add to the first batch in the strainer. Let drain, stirring occasionally, for about 15 minutes.
Great ezme, am not a tomato lover, but I can't resist this. Brings you back to anatolia.