How to make it
5 steps. Take it one step at a time.
Finely chop the tomatoes, green peppers, red bell pepper, and red onion
Finely chop the tomatoes, green peppers, red bell pepper, and red onion into very small dice. It is important to chop them as finely as possible without turning them into a paste.
Finely mince the garlic and the flat-leaf parsley
Finely mince the garlic and the flat-leaf parsley.
Whisk together the tomato paste, red pepper paste, olive oil
In a separate small bowl, whisk together the tomato paste, red pepper paste, olive oil, pomegranate molasses, and lemon juice until a smooth dressing is formed.
Place all the chopped vegetables and herbs
Place all the chopped vegetables and herbs in a large mixing bowl. Pour the dressing over the vegetables and add the red chili flakes, dried mint, and salt.
Toss everything together
Toss everything together until well combined. Let the ezme sit for at least 15 minutes before serving to allow the flavors to marry.
15 min
A little kitchen wisdom
Traditionally, this dish is chopped by hand with a large curved knife called a 'zırh' to achieve the perfect texture without turning it into a puree. Serve chilled with fresh pita or as a side for grilled meats.
