For A Thicker Consistency:
- Chop in a Food Processor: Begin by preparing your vegetables as usual - chopping into chunks. Then, place them into a food processor. Pulse until they are finely chopped but still a bit chunky.
- Strain the Vegetables: After processing, transfer the chopped vegetables to a fine-mesh strainer. Let the mixture sit for a few minutes to allow excess liquid to drain off. This will result in a thicker, less watery base for your ezme.
- Prepare the Dressing: While the vegetables are straining, you can prepare the dressing. In a large bowl, mix together lemon juice, tomato paste, pepper paste, pomegranate molasses, olive oil, and your spices (such as salt, red pepper flakes, sumac, and dried mint). Whisk until everything is well combined.
- Assemble the Ezme: Once the vegetables have drained, transfer them into the bowl with the dressing. Stir well to ensure all the vegetables are coated with the dressing.
Pro Tips:
- Seeding the Tomatoes: To avoid a watery ezme, you can de-seed the tomatoes before chopping them. We often skip this as we don't mind the juice in our Turkish style salsa.
- Fineness of Chopping: Vegetables should be finely chopped, but not completely pureed. The texture should be a little chunky. If you're using a food processor, be careful not to over-process.
- Adjust to Taste: The spiciness and tanginess of ezme can be adjusted according to your preference. Feel free to tweak the amount of chili peppers, pomegranate molasses, or lemon juice to suit your taste.
- Rest Before Serving: The flavor develops nicely when it's allowed to rest for a bit before serving. If you have time, let it sit for an hour or so in the refrigerator.
Storing:
Ezme should be stored in the refrigerator. Place it in an airtight container to prevent it from absorbing the flavors of other foods in your fridge. It will last for about 3-4 days.
When you are ready to serve, allow it to come to room temperature first. Give it a stir and then serve.