Ezmeler (Turkish dips)
very easy
45 mins
45 mins
Ingredients
- 4 Tomatoes (about 400 g)
- 100 g green Turkish peppers
- 1 Onion
- 7-10 Tbsp Salt
- 2 Garlic cloves
- 1⁄2 Federation flat leaf parsley
- 5 Stem(s) Mint
- 2 TABLESPOONS Biber salçasi (Turkish pepper paste)
- 1 TEASPOON Rosenpaprikapulver
- 1⁄2 Tsp Cayenne pepper
- 7-10 Tbsp Juice of 1 lemon
- 3 TABLESPOONS good olive oil
- 60 g Walnut kernels
- 750 g Carrots
- 2 TABLESPOONS good olive oil
- 250 g Turkish yoghurt (10 % fat)
- 7-10 Tbsp salt, ground cumin
- 7-10 Tbsp Ingredients of Patlican ezmesi :
- 1.2 kg Aubergines
- 1 young garlic bulb
- 2-3 TABLESPOONS Lemon juice
- 8 TABLESPOONS good olive oil
- 250 g Turkish yoghurt (10 % fat)
- 7-10 Tbsp salt, pepper
- baking paper
Directions
- 1
For ezme (tomato-paprika dip), carve tomatoes crosswise and scald them with boiling water. Quench cold, peel off skin and cut into quarters. Remove stalk and seeds. Clean, wash and chop the peppers.
- 2
Peel and chop the onion. Chop the tomatoes, peppers and onion finely but still chunky in the universal chopper. Season the vegetable mix with salt and let it drain in a sieve for about 10 minutes.
- 3
Meanwhile peel garlic and chop finely. Wash herbs, shake dry and chop leaves finely. Mix drained vegetable mix in a bowl with garlic, herbs, pepper paste, paprika powder, cayenne pepper, lemon juice and oil.
- 4
Ezme approx. 5 hours, better over night, covered and put in a cool place.
- 5
Coarsely chop the walnuts. Roast briefly in a pan without fat, take out and let cool down. Just before serving, sprinkle Ezme with walnuts.
- 6
For Havuc ezmesi (carrot-cumin dip) peel, wash and finely grate carrots. Heat the oil in a pot. Add the carrots, cover and cook over a low heat for about 20 minutes, stirring continuously.
- 7
Remove the pot from the heat and let the carrots cool down. Then stir in yoghurt. Season dip with salt and cumin.
- 8
For Patlican ezmesi (eggplant dip), preheat oven (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Clean, wash and prepare the aubergines. Prick the aubergine several times with a fork.
- 9
Place the garlic bulb on the baking tray. Bake in a hot oven for 35-40 minutes until the vegetables are very soft.
- 10
Take out and let it cool down for about 5 minutes. Peel and prepare for the dip: Cut the flesh into small pieces and immediately sprinkle with 2 tbsp. lemon juice. Important: Put the aubergine pulp in a sieve and squeeze out a little so that the dip does not become too liquid.
- 11
Squeeze the garlic cloves out of the skin. Mix garlic with a fork. Let it cool down. Then stir in olive oil and yoghurt. Season to taste with salt, pepper and possibly some lemon juice.
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