Traditional Turkish Ezme (Bash-Mash) Appetizer
Turkish · Organized from the video by Refika's Kitchen
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Ingredients · 6-8 servings
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Steps
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- 1
Fire roast the 4 green peppers and 5 tomatoes on a stove-top grill until the skins are charred and tomatoes are soft.
💡 If using bell peppers, they can be used instead of green peppers.
- 2
Place the hot roasted vegetables in a bowl and cover with a lid for 2-3 minutes to create a 'hamam' effect to ease peeling.
💡 The warmth helps the skins slide off easily.
⏱ 2-3 minutes
- 3
Peel the skins off the roasted vegetables and set aside.
💡 For peppers, hold from the top and run hands through the skin like taking off a sock.
- 4
In a tray with sides, combine the roasted tomatoes, roasted peppers, 1 diced onion, 1/2 bunch chopped parsley, 1 tablespoon red pepper paste, 1 heaped tablespoon ground sumac, 5 tablespoons olive oil, 2 tablespoons pomegranate sour, and 1 pinch of salt.
💡 A glass with sharp edges or a metal cup is used to mash the ingredients together.
- 5
Mash the mixture with a glass or metal cup for about 2-3 minutes until it reaches a chunky, mashed consistency.
💡 Using a glass with corners helps preserve the juices better than a blender might.
⏱ 2-3 minutes
- 6
Serve the Ezme as is, or garnish with extra pomegranate seeds and olive oil if desired.
💡 This is a great side for köfte, kebap, or hot dogs.
Tips
- If you can't find sumac, you can use a bit of lemon and red pepper as a substitute.
- A metal cup with sides is often safer than glass when mashing to prevent breakage.
- The traditional method uses a glass with sharp edges to ensure the juices are captured during mashing.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Refika's Kitchen on YouTube