Spicy tomato dip is very famous starter in south east of Turkey. Most of the restaurants menu provide this delicious meze to accompany Raki ( very similiar Greek drink Uzo ).
Serves 4 people
1 medium onion
1 large red bell paper
1 large cucumber
3-4 tomatoes chopped very finely
2 garlic cloves
A big bunch of parsley
1 full tbsp tomato paste
1 full tbsp pepper paste ( I prefer extra hot one)
3-4 tbsp virgin olive oil
2 tbsp pomegranate molasses
1/4 tbsp ground cumin
black pepper and salt to taste
100 gr crushed walnut (optional)
Remove the skin (plunge them in boiling water for a minute and then cold water and it’ll come off easy) from your tomatoes and de-seed them.
Chop them up as finely as you possibly can
without them turning to mush. This bit must be done by hand.
Grate or whiz in your food processor (do not puree) the cucumber, pepper, onion, chillies, celeriac and squeeze out any excess water then add parsley as finely as you can and add them to your chopped tomatoes.
Add mint, oil, lemon juice, pomegranate, cumin, pepper paste, tomato puree and salt and mix it all up. You can add more lemon juice or oil to your own taste.
Cover it up and put it in the fridge and rest for 2 hours before you serve so all the ingredients blend perfectly.
Antep ezmesi is great as a starter with fresh bread or pitta and you can serve it with barbecue meat, chicken as well.
Afiyet Olsun (Bon Apetit)
This salad is very aromatic and also colorful, taking its flavours from garlic, cumin and oregano that covers so many hills in Western Anatolia.
4- 5 medium salad potatoes ( Jersey or new potatoes) boiled in salty water and peeled and cut in 2 cm cubic chunks.
1 roasted red bell paper
150 gr feta cheese in chunks
8- 10 black or green olives of your choice
1 tsp fresh or dry oregano
1 tsp ground cumin
3-4 tbsp extra virgin oil
2 cloves crushed garlic
1 medium size onion thinly sliced
This salad is popular as a side dish for Inegol kofte in Izmir near Mimar Kemallettin Caddesi where office people eat lunch break. In UK is made with canned beans but you can soak dried beans overnight in cold water and rinse them before cooking in plenty of fresh water.
1 large can of haricot or cannalini beans
2 ripe wine tomatoes, chopped small
3 spring onions, thinly sliced
2 hard boiled eggs ( optional)
3 tbsp chopped parsley
10-12 black olives, with stones
3 tbsp cider vinegar
4 or more tbsp extra virgin olive oil
sumak or half a limon (optional)
salt to taste
Drain and rinse the beans, Mix vinegar, olive oil, salt and paprika in a large bowl. Add the beans and toss with the dressing. Cover and stir once in a while so the beans absorbs all the marinade. Add the tomatoes, onions and parsley and mix well. Garnish with the olives and eggs, sliced or quartered. Season with sumak or lemon and salt to taste.
Afiyet Olsun (Bon Apetite)
Drain the grated cucumber and squeeze out any excess water. Combine the Greek style yoghurt and crushed garlic, dill, dry mint, lemon juice and beat until smooth. Stir in the cucumber and salt to taste. Serve in deep meze bowls with pitta bread.
400 ml Greek Style Yoghurt
2 cloves garlic
2 tbsp dried mint
1 tea spoon salt
freshly ground black pepper
10 gr chopped fresh dill
fresh mint sprigs for garnish
Turkish Kitchen Secrets born on 24th of April 2012 when I was looking for new challenges to do with my self. Turkish kitchen is only known as kebabs and mezes in the west. I wanted to help to introduce this less known rich cuisine to my friends, and most of all the food lovers. I will post everyday different Turkish recipe and will also reply your questions. Afiyet Olsun (In Turkish Bon Apetit) Lion Right