Ezme salatasi

Method

1. 1 Finely chop the tomatoes, bell peppers, onions, and fresh chilies with a knife; do not use a food processor.
2. 2 Pour the mixture into a sieve and let it drain for 10 minutes to prevent the salad from becoming watery.
3. 3 Finely chop the parsley and mint and mix them in.
4. 4 Mix the water with pomegranate syrup, lemon juice, olive oil, red chili powder, and salt.
5. 5 Mix well, refrigerate for 15 minutes, then serve with toasted bread.