This meze is made by adding fine bulgur to Gaziantep-style spicy ezme. Charred red bell peppers and tomatoes are kneaded with pomegranate molasses, Turkish red pepper flakes, and olive oil. It is easy to pack for a picnic and a good way to use leftover vegetables.
Arrange the red bell peppers and tomatoes in the air fryer basket and cook at 200°C / 390°F for 15 minutes, until the skins are blackened. If you do not have an air fryer, roast them in an oven preheated to 200°C / 390°F for the same duration.
Cover the fine bulgur with boiling water and let it stand for 10 minutes. Drain off any excess water.
Peel and finely chop the charred vegetables. Add the bulgur, crushed garlic, Turkish red pepper flakes, pomegranate molasses, olive oil, and salt. Knead everything together thoroughly by hand.
Let the ezme rest in the refrigerator for at least 15 minutes; serving it chilled brings out the flavors. Allergen: contains gluten (bulgur).
Köz biberli bulgurlu ezmeyi misafirlerime servis ettim, kıvamı tam kararında olmuş ve hepsi bir kaşık daha istedi.
Nar ekşisi bulamadım, editör notundaki gibi zeytinyağına limon suyu ekleyip tuzu bir tutam artırdım; ekşiliği daha keskin oldu ama yine güzeldi, bir dahaki sefer ikisini yarı yarıya karıştıracağım.
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