Acili ezme

Method

1. 1 Remove the seeds and pulp from the tomatoes, then chop them by hand into small pieces about 3 mm in size.
2. 2 Chop by hand, don't blend with a machine; a machine blends the mixture into a thin sauce instead of a lumpy consistency.
3. 3 Chop the bell peppers, chili peppers, and onions into pieces of the same size as the tomatoes.
4. 4 Marinate with salt for 10 minutes, then squeeze out the excess water to dry the mixture.
5. 5 Mix in the dry breadcrumbs to absorb any remaining moisture.
6. 6 Mix pomegranate syrup, olive oil, chili powder, and parsley together, then refrigerate for 10 minutes before serving.