Ezme salad
Directions
- 1Finely dice two bell peppers, an onion, some chili, parsley, and three juicy tomatoes.
- 2Chuck the finely diced vegetables into a blender to get a very fine mixture so all the flavors become a family.
- 3Place the blended vegetables on a sieve and strain them really well.
- 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.
- 5Add a tiny drizzle of the finest olive oil and the juice of a juicy lemon.
- 6Mix everything very well until you get a red velvety glossy dip.
- 7Place the dip on a serving plate, make a well in the middle, and give it a final drizzle of olive oil.
- 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.
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