Ezme

Cedric Angeles
Active Time
N/A
Total Time
10 MIN
Yield
Serves : about 2 cups
By Gerald Addison and Chris Morgan
May 2018

While the hearth is the main attraction at Maydan in Washington, D.C., the dips are also spectacular. This Turkish condiment has a puckery tartness from pomegranate molasses and lemon juice. Slideshow: More Condiment Recipes

Ingredients

  • 1/2 pound ripe plum tomatoes, cored

  • 1 1/3 cups loosely packed fresh flat-leaf parsley leaves

  • 1/2 cup coarsely chopped red onion

  • 1 1/2 tablespoons pomegranate molasses

  • 1 1/2 tablespoons fresh lemon juice

  • 1 1/2 tablespoons sherry vinegar

  • 1 1/2 teaspoons Aleppo pepper 

  • 1 1/4 teaspoons kosher salt

  • 1/4 teaspoon honey


How to Make It

Step

Place all ingredients in a food processor. Pulse until evenly chopped, about 
10 times. Cover and chill until ready to serve, up to 1 day.

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