Acili Ezme
  • 4 tomatoes
  • 1/2 red medium size onion
  • 1 cup parsley, finely chopped
  • 2 table spoon olive oil
  • 1 teaspoon pomegranate molasses
  • 2 tablespoon lemon juice
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sumac
  • 1/2 teaspoon salt

     

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This is the Turkish version of the Mexican salsa with distincly Turkish flavors. Unlike the salsa, this is not a dip but a salad served next to kebabs or an appetizer (meze) that can be enjoyed with Turkish pita bread.

Chop the onions very finely - this is indeed a key step of this recipe. You must be patient and work with a sharp, heavy knife on a good cutting board.

Slice the tomatoes and discard their seeds. Again, finely chop the tomatoes. The tomatoes will release their juice on the cutting board. We will not use this juice in this recipe but you don't have to throw it away - you can make a great drink by adding a little salt and lemon juice.

Finely chop the parsley.

Mix all the ingredients in a bowl, let it rest for about 30 minutes before serving.

Serve with kebabs, especially the Adana kebab.

From the garden of Lale & Turgay Adali at Candarli, Izmir -- Photo: Copyright Tulay Adali