Acılı ezme (spicy tomato and pepper meze with walnuts and pomegranate)

Time: 20 min4 servingsapprox. 220 kcal / serving (estimated)approx. 4 g protein / serving

A spicy, tangy meze that's an essential companion to grilled meats in Turkish kebab houses. Especially loved around Adana and Gaziantep.

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Method

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Peel and deseed the tomatoes, chop as finely as possible, and drain in a sieve.
Finely chop the peppers, onion, parsley and walnuts with a sharp knife too (the traditional version chops everything together with a long, two-handled knife).
In a bowl, mix all the vegetables with the tomato paste, pepper paste, pomegranate molasses and olive oil.
Season with pul biber, sumac and salt, and chill for at least 10 minutes to let the flavours meld.
Serve in a small bowl, drizzled with olive oil, alongside kebab or pita.

A Receptnaptár original recipe. Calories and protein are estimated.

A food processor is quicker, but pulse only briefly, or it turns to mush.
Pomegranate molasses is available at Middle Eastern grocers; if you don't have it, lemon juice mixed with a little honey works instead.