Original Turkish ezme salad is a traditional Turkish sauce, condiment, and appetizer that is typically served with some fresh bread alongside kebabs. Because of the tomatoes, peppers, and herbs, it cooks in just 10 minutes and is quite tasty.
Mama Fatma is the right place to eat the best ezme and the best menus. When you decide to go to Mama Fatma, it is useful to call and let me know. By making a reservation, you can eat the menu you want at any time.
What Is Turkish Ezme?
Turkish spicy ezme salad can be a salad, dip, snack, or sauce, depending on the application. Original Turkish ezme salad, which translates to “mashed,” works nicely in this context because all the components have been finely minced by hand or in a food processor. It is a nutritious addition to the table because it is mostly made with tomatoes and olive oil. It is prepared differently in each region of Turkey, and some people want it spicy, or Turkish spicy ezme salad. It is among the most popular Turkish BBQ side dishes. The variety and amount of spices in the ingredient list are completely optional. It is possible for you to decide for yourself what you want to use less or more.
Ingredients
- Tomatoes: As we already indicated, the key ingredient in this ezme Turkish food dish is tomatoes. Make certain that they are delicious, fresh, and firm.
- The onion will work in this recipe with the pepper. Additionally, you need red bell peppers, Anaheim peppers, and other sweet green and red peppers.
- Spices: This sauce would greatly benefit from the flavor that salt, pepper, and sumac would add. The slight sourness that sumac imparts complements the natural sweetness of the tomatoes. To give the dish a richer flavor and more color, we also add a tiny quantity of tomato paste.
- More virgin olive oil of the highest caliber is always required.
Finely chop the ingredients: Making this recipe with a chef’s knife and hand-chopping the ingredients is preferred to using a food processor, which is considerably easier. If desired, you can also include minced beef in the mix. Onions and peppers can also be processed in a food processor to make mincemeat. With half a glass of oil, onions are fried. The mixture is cooked with half a kilogram of medium-fat ground beef.
How To Make Turkish Ezme?
Very finely chop the tomatoes, onions, and peppers, then combine them in a bowl. Stir in the parsley and minced garlic after adding them to the veggies. Tomato paste, lemon juice, olive oil, salt, sumac, pepper, and Aleppo pepper are all optional additions. Make sure to thoroughly incorporate all the components by stirring. Serve as a mezze, sauce, or salad after 30 minutes in the refrigerator.
If desired, add it to a blender along with your well-drained tomatoes, a couple of garlic cloves, as well as washed and sliced green peppers. Add salt, vinegar, and oil after pouring into a different container. Add salt as desired.
As in every recipe, this one also has tricks and a separate preparation according to the region. If required, the ingredients are spoon-crushed, and any extra water is drained. A small amount of dried mint and half a bunch of washed parsley are diced and added. Add one onion and four coarsely sliced garlic cloves. To release the liquid from the peeled and finely sliced onion, rub it with salt and set it aside for a bit. Squeezed onions can be combined with other substances. Keep onions in water. All of the ingredients are combined without pressing.
How To Serve Turkish Ezme?
Alongside dishes made with meat, chicken, or fish, you may serve this appetizer recipe, which tastes great when made with seasonal fresh tomatoes. Combine the flavors. If possible, chill it for 30 minutes before eating to allow the flavors to meld.
On wraps like beef shawarma or doner with pide or lavash, Turkish ezme sauce can be served as a garnish. Along with foods like kumpir (Turkish filled potatoes), kofta kebab, or kebabs like shish chicken, grilled chicken, or beef shish kabob, it can also be served as a condiment. A mezze plate with baba ganoush, hummus, labneh, and Turkish pide bread or pita chips is another method to serve this ezme Turkish food traditional Turkish dish.
How To Store Leftovers?
For up to 4 days, keep the leftovers in an airtight jar. Turkish ezme sauce cannot be frozen. You need to pay attention to this, and it may not be good to prepare more than the portion you will eat. It is not the kind of food that can be frozen and stocked. 100 grams of this ezme Turkish has 81 kcal of calories, and 85 grams of hot paste have 69 calories in 1 serving of the food.
Should I Peel The Tomatoes?
The tomatoes should be peeled, chopped into tiny pieces, and placed in a bowl. Although this is the way described in the recipes, if you do not have time to peel the tomatoes, you can get help from your food processor for this ezme Turkish process. Many people who have tried the ezme recipe Turkish have commented that the taste does not change when made with unpeeled tomatoes.
To prevent the paste from becoming watery, we remove the tomato’s seed portions. The skins should be peeled and sliced thin. The cucumbers are split in half without being peeled, the cores are taken out, and the cucumber is then chopped into little pieces.
Can I Use Canned Tomatoes?
This ezme recipe Turkish cannot be made with canned tomatoes since they lack the flavor and texture of fresh tomatoes. Tomatoes are the key component in this Turkish ezme salad, so use only premium varieties. As with Turkish tomato and walnut salad, use only high-quality tomatoes, especially if they are not in season.
Can I Freeze This?
As Turkish ezme salad contains tomatoes, it does not freeze well. It would get mealy, and its taste, as well as texture, would alter.
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