Photograph of the finished Ezme salatasi

Middle East · Salad cà chua ớt cay Ezme

Ezme salatasi

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 4
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Onion Onion 2
  • Photograph of Chilli Chilli 4
  • Photograph of Parsley Parsley 1.4 oz
  • Photograph of Mint leaves Mint leaves 0.4 oz
  • Photograph of Pomegranate molasses Pomegranate molasses 2 ⅛ tbsp
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Lime Lime 1
  • Photograph of Salt Salt 0.3 oz

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.
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