Binnur's Turkish Cookbook

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Tuesday, June 01, 2010

Antep Ezme

Antep Ezme
2 medium tomatoes, discard the seeds, finely chopped
1 small onion, finely chopped
1 cove garlic, finely chopped
2/3 cup parsley, finely chopped
1/2 Cubanelle pepper, finely chopped
1 tsp lemon juice
2 small pickled cucumbers (cornichons),
1 tsp dry mint
3/4 tsp Cayenne pepper, crushed
1 tsp sumac
1 tsp pomegranate paste or Grenadine syrup
Salt
Pepper

Toss all the ingredients in a medium sized bowl. Place in a service plate and serve with any kind of Kebab or Barbecued meat.

I would recommend that it is eaten by a spoon:)

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12 Comments:

At 1:54 PM, Blogger Erica said...

Cok Guzel!!! Thank you for the recipe. Whenever I go to Turkey I always order Antep Ezme on the side, I love the stuff. Now I can make it at home....... thanks for sharing, I'll be sure and make this for my husband Dogan.

 
At 9:14 AM, Blogger Beth Hughes said...

I have a question. A good friend of mine in college (30 years ago) was Turkish and her mom made the best food! My favorite was lamb ( which I think she marinated for days ) and rice on the side. I would love to know how to make something similar. I've never cooked lamb as I know sometimes it can be very strong tasting. Can you help?

 
At 5:39 PM, Blogger Binnur said...

Hi Beth,
Please check Turkish Shish Kebab recipe for the marinade:) I've also posted many dishes cooked with lamb.

 
At 1:56 PM, Anonymous Anonymous said...

Hi Binnur :)
I have make this 4 dinner & it was great as all your recipes

thanks 4 sharing !

I wonder what does its name mean in turkish ?

MiMe

 
At 9:30 PM, Blogger Shay said...

Thank you for this recipe; I tried this in a Turkish restaurant in Atlanta and had to have seconds. Once our tomatoes have ripened this summer I think I will be making it a lot.

Do you know if it can be frozen?

 
At 4:50 PM, Blogger Binnur said...

Hi MiMe,
Antep is the name of the city. Ezme means crushed.

 
At 4:52 PM, Blogger Binnur said...

Hi Shay,
Thank you:) We always have it immediatly because no one can stand to wait! So if you like give it a try:)

 
At 12:16 AM, Blogger Shay said...

I just realized I have grenadine syrup...no cornichons, however. Can dill pickles be used, or can the cornichons be skipped?

Or would you recommend I go to the gourmet store and buy cornichons because they're essential :-)

 
At 8:29 PM, Blogger Binnur said...

Hi,
I always post the original recipe. So it is totally up to you , you can skip or not:)

 
At 6:22 AM, Anonymous Anonymous said...

Dear Binnur,

What an awesome recipe! It tastes wonderful.
And so does the rest of your recipes. Everything that I've made sofar tastes delicious and refined.
Thank you so so much!

Love,
Cheryl

 
At 8:15 AM, Anonymous Anonymous said...

Thanks for the recipe! Tastes exactly like what I had in Izmir earlier this year, except I recommend adding salt (1 tsp). Also what I had in Izmir was chopped much finer than is shown in the picture. The tomato was almost the size of rice grains.

 
At 7:47 PM, Anonymous Anonymous said...

We just ate it in Atlanta as well. Now I was looking for the recipe. Yummy

 

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