Ezme salad

30 mins
Serves 1
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Directions

  1. 1Finely dice two bell peppers, an onion, some chili, parsley, and three juicy tomatoes.
  2. 2Chuck the finely diced vegetables into a blender to get a very fine mixture so all the flavors become a family.
  3. 3Place the blended vegetables on a sieve and strain them really well.
  4. 4Season the strained vegetables with a hefty pinch of salt, a touch of dried mint, a tablespoon of sumac, and a tablespoon of pepper paste or tomato paste.
  5. 5Add a tiny drizzle of the finest olive oil and the juice of a juicy lemon.
  6. 6Mix everything very well until you get a red velvety glossy dip.
  7. 7Place the dip on a serving plate, make a well in the middle, and give it a final drizzle of olive oil.
  8. 8Serve it with whatever you grill or even on its own with a loaf of bread.

Ingredients

  • 2 Bell peppers
  • 1 Onion
  • Chili
  • 1 bunch Parsley
  • 3 Tomatoes
  • 1 pinch Salt
  • 1 touch Dried mint
  • 1 tablespoon Sumac
  • 1 tablespoon Pepper paste or tomato paste
  • 1 drizzle Olive oil
  • 1 Lemon

Equipment

BlenderSieveBowlServing plate

Tips

  • The longer you let the dip sit, the deeper the flavor gets.