Chrushed Tomato and Pepper Paste / Ezme

Ezme Chrushed Tomato SaladThis is a very common salad served in almost any type of restaurant. At homes some times people are reluctant to prepare because it needs a lot of chopping. I totally understand, no body wants to spend so much time for chopping. Good news is the new type of food processors are so good you don’t have to refrain from using them any more.

Traditionally you are supposed to chop everything by hand, go ahead and use a food processor but chop them separately and just enough and do not turn the tomatoes or the onions into puree. Don’t forget to peel the tomatoes and to take out the part with the seeds. Do not discard them use them for a soup, or another salad.

Again traditionally people used to drain out the excess water of the mixture using a cheese cloth. I suggest to use a wire colander. Put all the material into a wire colander over a bowl. Press down with your hands or with the back of a wooden spoon and you can get rid of the excess juice of tomatoes, onion and peppers. The less juice the tastier this salad will be.

Later add all the spices. I generally prepare to small serving plates. One more spicier for those who like it that way and the other with less hot spices so others can enjoy it too. Normally in restaurants it is call “acili ezme” (hot-spicy).

Always keep at least an hour in the fridge so this delicious salad cools and all the ingredients combine with each other.

Enjoy with almost anything, a slice of roasted bread, a lovely meat ball, a lahmacun (Turkish pizza), fish or meat dishes.

Afiyet olsun.

Chrushed Tomato and Pepper Salad / Ezme
Print Recipe
A very common, surprisingly delicious, basic salad found everywhere in Turkey.
Servings Prep Time
2 service plate 15 minutes
Passive Time
1 hour
Servings Prep Time
2 service plate 15 minutes
Passive Time
1 hour
Chrushed Tomato and Pepper Salad / Ezme
Print Recipe
A very common, surprisingly delicious, basic salad found everywhere in Turkey.
Servings Prep Time
2 service plate 15 minutes
Passive Time
1 hour
Servings Prep Time
2 service plate 15 minutes
Passive Time
1 hour
Ingredients
Servings: service plate
Instructions
  1. Peel the tomatoes. Take out the seedy part – you may use it in other things such as a soup another salad, etc. Chop the tomatoes as finely as possible. You can choose to use a food processor. Transfer to a medium sized bowl.
  2. Do the same with the peppers. Add to the bowl
  3. Peel and chop well the onion and the cucumber. You can use a food processor. Add to the bowl.
  4. Chop well the parsley and add.
  5. Chrush the garlic cloves and add.
  6. Mix all together and squeeze out the excess water by pouring into a wire colander and chrushing down either with your hand or a wooden spoon. The drier this salad is better. Don’t throw away the water though. You may use it in a soup, a pilaf or similar.
  7. Place the salad to a serving dish. Add all the other spices and ingredients. Mix well and leave in fridge for at least an hour so all the flavors are absorbed and the salad chills.
  8. Ezme can be served as a starter ("meze") or to accompany kebabs, fish or other meats.
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