To continue on from my meze post from yesterday, here’s the last couple I made, which required overnight chilling to blend the flavors before they could be served.
Ezme reminds me of nothing else but salsa – I think the only difference is that this recipe uses parsley instead of cilantro. But is indoubtedly tasty with kebabs, which is the way it is typically used. It is very fresh tasting, especially if you’re using tomatoes just picked from your garden.
Turkish Style Tomato Dip (Acili Ezme)
recipe from Binnur’s Turkish Cookbook
3 tomatoes, discard the seeds, very finely chopped
1/2 red or white onion, very finely chopped
1 c. parsley, very finely chopped
2 tbsp. extra virgin olive oil
1 tsp. pomegranate paste or Grenandine syrup (I used pomegranate molasses)
2-3 tbsp. lemon juice
1 tsp. cayenne pepper, crushed
1 tsp. sumac
Crush the onion with sumac and salt with your hands. Mix all the ingredients in a service bowl. Put aside for at least an hour (tastes better this way), then serve with any kind of Kebab.
Sumac comes from the berries of a wild bush which grows in the Mediterranean. The berries are dried and crushed to form purple-red powder. The flavor is sour and fruity. It’s mostly used with Kebabs, preferred to lemon for sourness.
And the last meze we made was haydari, which reminds of Greek tzatziki, but with the addition of sumac and walnuts, which give it a nice tang and texture, respectively. Will also taste nice with kebabs later on….
Haydari (Cucumber Dip)
recipe adapted from WTTW 11
2 cups Greek yogurt
3 cloves pressed garlic
1 large cucumber, grated and drained
1/4 c. dill, chopped
1/2 tsp. salt
1/2 tsp. granulated sugar
1/4 c. chopped walnuts
Mix all the ingredients in a large bowl until thoroughly blended. Allow to chill overnight. Garnish with sumac and serve.
Later on this afternoon, I’ll be making the mains. Keep an eye out to see what I come up with. 🙂