Acılı Ezme 🌶️

Método

1. 1

   Finely mince tomatoes, peppers, onion and chillies by hand — a knife, not a blender; you want a coarse relish, not juice.

2. 2

   Loosely salt the mince and let it weep 10 minutes; drain off excess liquid.

3. 3

   Stir in parsley, olive oil, pomegranate molasses, sumac and chilli flakes; balance with lemon and salt.

4. 4

   Rest cold 15 minutes so the flavours marry; serve with cubes of feta or warm pide.