Turkish Recipes
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Mercimek Kofte (Lentil balls)
Acili Ezme (Hot spicy tomato dip)
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Turkish Deserts
Acili Ezme (Hot Spicy Tomato Dip)
Ingredients
3 large ripe beef tomatoes
5 fresh chillies
1 large red capsicum pepper, seeds removed
1 medium cucumber, quartered lengthways and centre removed
1 large onion, peeled
½ bunch parsley
2 tbsp olive oil
1 tbsp vinegar
1 tbsp salça (tomato puree)
1 tsp dried mint
Salt for seasoning
Method
Serves:
6
Prep time:
45 mins
Place a pan of water on the hob and bring to the boil.
Plunge your tomatoes into the water for just under 1 minute and then remove them and place in cold water.
Now remove the skin from the tomatoes - it should peel away easily because of the boiling water.
Cut your tomatoes in half, scoop out the seeds with a teaspoon and discard the seeds.
Chop your tomatoes as finely as you can without them turning to pulp and add them to a large bowl.
Now chop the onion, pepper, chillies and cucumber as finely as you can and add those to the tomatoes.
Remove the stalks from your parsley and finely chop this before adding that to your other ingredients.
Now add the mint, oil, vinegar, tomato puree and salt.
Give everything a good mix and do a taste test.
Add more chillies if necessary (Antep ezmesi is supposed to be spicy) and, if it seems too loose, add more salça (tomato puree), too.
Place in the fridge for at least one hour before serving.
Home
About Turkey
About Turkish Food
Contact
Appetizer's
Mercimek Kofte (Lentil balls)
Acili Ezme (Hot spicy tomato dip)
Haydari (Thick yogurt with garlic and dill)
Rus Salatasi (Russian Salad)
Patates Salatasi (Potato Salad)
Patlican Salatası (Aubergine Salad)
Kisir (Bulgur Salad)
Mucver (Zucchini Fritters)
Main Courses
Icli Kofte (Stuffed Balls)
Kofte (Meatballs)
Kizartma (Fried Vegetables)
Cig Kofte (Bulgur Meatballs)
Tavukli Pilav (Rice with Chicken)
Etli Nohut (Chickpeas with Beef)
Nohutlu Pilav (Rice with Chickpeas)
Lahana Sarmasi (Stuffed Cabbage Leaves)
Pastry Food
Turkish Deserts