Eid H’orderves
Turkish Ezme
Ingredients
2 tomatoes, peeled
1 onion
1 clove garlic
2 chili peppers
¼ bunch of parsley
1 tbsp lemon juice
2 tbsp pomegranate molasses
1 tsp pepper paste
2 tbsp olive oil
½ tsp chili powder
½ tsp lemon zest
2 tbs crushed walnuts (optional)*
Salt to taste
Instructions
1- Chop peeled tomatoes, onion, garlic, chili peppers and parsley as finely as you can.
The finer the better.
2- Mix them in a bowl.
3- Mix until smooth : lemon juice, pomegranate molasses, olive oil and pepper paste
4- Add this mixture into salad.
5- Add salt and spices, mix well. ( salt, pepper, chili powder, lemon zest) walnuts*
Chill it in refrigerator for half an hour and serve!
Serve on wedges of pita bread, crackers, etc
Great for the Eids .......and The Super Bowl or the NBA Playoffs
********************************************************
Marhamma
Marhamma: A dip made for scooping up with small pieces of pita bread
Ingredients
3 Red Peppers
3 Tomatoes
2 Large Onions
5 Red Chili peppers
5 Cloves of Garlic
1 Tablespoon of Freshly Ground Corriander
1/2 Teaspoon of Marjoram
Salt and pepper to taste
1 Tablespoon of Olive Oil
2 Cans of Tomato Paste
1 Handful of Crushed Walnuts (optional) for texture
Roast vegetables for about 15 to 20 min
INSTRUCTIONS
Cut up the vegetables and place them in a pan, roast them for about 15 to 20 min.
Place roasted vegetables in a food processor and blend for 1 minute until all have been mixed
In a frying pan, place 2 cans of tomato paste and carmelize for about 3 min
Add mixture of processed vegetables to pan and mix thoroughly (add walnuts)
At this point, you may also drizzle a teaspoon of pamegranite syrup to sweeten things up
