Ezme is a spicy tomato-based Turkish chopped salad or meze. This version was based on a YouTube channel “Meliz Cooks” which is run by a British woman of Turkish-Cypriot descent. In Richmond, the specialty ingredients are generally available at New Grand Mart. (I bought the Aleppo pepper from Amazon.)
15 oz. can diced tomatoes, drained
2 Tbs. Turkish sweet red pepper paste
1 tsp. pomegranate molasses
1 Tbs. fresh mint (or 1 tsp. dried)
¼ cup chopped parsley
1 medium-large onion, coarsely chopped
1 large (or 2 medium) cloves garlic, chopped
2 tsp. Aleppo pepper
1 red or green chili, coarsely chopped (I used a red Fresno)
2 Tbs. extra virgin olive oil
Salt and black pepper to taste
Put all the ingredients in the bowl of a food processor and pulse until you get the consistency you want. Check for seasoning.
Note 7/10 – I baked some leftover Ezme with mahi mahi for about 20 minutes at 425 and served it with rice. Very good.