Ezme (spicy tomato puree)

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 6
  • 4 Tomatoes
  • 2 green, Turkish peppers (approx. 50 g each)
  • 1 Onion
  • 7-10 Tbsp Salt
  • 2 Garlic cloves
  • 1/2 bunch Parsley
  • 5 Stem(s) Mint
  • 2 TABLESPOONS Turkish pepper paste (Biber Salçase)
  • 1 TEASPOON Rose peppers
  • 1/2 TEASPOON Cayenne pepper
  • 7-10 Tbsp Juice of 1 lemon
  • 3 TABLESPOONS Olive oil
  • 60 g Walnut kernels

Directions

  1. 1

    Scratch tomatoes crosswise. Blanch with boiling water. Remove, rinse with cold water and peel skin. Cut tomatoes into quarters, remove seeds. Clean, wash and chop the peppers. Peel and chop onion. Finely chop the prepared ingredients in the universal chopper. There should still be small pieces left. Season the vegetable mixture with salt. Put them on a sieve and let them drain for about 10 minutes

  2. 2

    Peel and finely chop the garlic. Wash the herbs and dab dry. Remove leaves and chop finely, except for a little mint for garnishing. Place the drained vegetable mixture in a bowl. Stir in garlic, herbs, paprika paste, paprika powder, cayenne pepper, lemon juice and oil. Chill for several hours, preferably overnight. Coarsely chop the walnut kernels, roast them briefly in a pan without fat, take them out and let them cool down. Sprinkle ezme with walnuts shortly before serving and garnish with mint

  3. 3

    Waiting time approx. 12 hours

Nutrition Facts

KCAL
130 kcal
CARBS
4 g
FATS
12 g
PROTEINS
2 g