Turkishby TheMealDBEzmeServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+3 Large Tomato1 medium Romano Pepper1 medium Green Chilli1 small Onion2 cloves minced Garlic25g Parsley2 tablespoons Red Pepper Paste1 tablespoon Tomato Puree2 tablespoons Pomegranate Molasses1 tablespoon Pul Biber2 tsp Sumac1 tablespoon Dried Mint60 ml Extra Virgin Olive OilStepsStep-by-step0 of 2 done1Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped. Tip out into a sieve, set over a bowl and leave to strain. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.2Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt . Stir well, then drizzle with the remaining extra virgin olive oil to serve.Source: TheMealDB
