Antep Ezme – Hot & Spicy Turkish Tomato Salad

Ingredients:

- 3 large ripe beef tomatoes
- 5 fresh chillies
- 1 large red capsicum pepper seeds removed
- 1 small green capsicum pepper seeds removed
- 1 medium cucumber quartered lengthwise & centre removed
- 1 large onion peeled
- ½ bunch parsley
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- 1 tablespoon tomato puree
- 1 teaspoon dried mint
- salt & pepper for seasoning

Preparation:

- Place a pan of water on the hob and bring to the boil.
- Plunge your tomatoes into the water for just under 1 minute and then remove them and place in cold water.
- Now remove the skin from the tomatoes – it should peel away easily because of the boiling water.
- Cut your tomatoes in half, scoop out the seeds with a teaspoon and discard the seeds.
- Chop your tomatoes as finely as you can without them turning to pulp and add them to a large bowl.
- Now chop the onion, pepper, chillies and cucumber as finely as you can and add those to the tomatoes.
- Remove the stalks from your parsley and finely chop this before adding that to your other ingredients.
- Now add the mint, oil, vinegar, tomato puree and salt.
- Give everything a good mix and do a taste test.
- Add more chillies if necessary (Antep ezmesi is supposed to be spicy) and, if it seems too loose, add more salça (tomato puree), too.
- Place in the fridge for at least one hour before serving.


Notes

This Turkish ezme recipe is a base for you to follow and over time, you will add more of, or use less of certain ingredients depending on your taste.

There is no cook time in this Antep Ezmesi recipe. The boiling water is merely an aid to peeling your tomatoes. All ingredients are raw.


We have said our ezme recipe serves 6 people. Antep ezmesi is a meze that you can just put out on the table for people to help themselves so �6 people’ is just a rough guide.

For the same reason, the calorie count is also approximate.

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Nutrition Values:

Calories: 80kcal