Sauces
A staple of tables in southeastern Turkey, ezme is made by resting finely chopped tomatoes and peppers with pomegranate molasses and red pepper flakes. Easy to scale up for a crowd, this sauce is served with kebabs or alongside other mezze.
Finely chop the tomatoes, green bell pepper, and onion with a knife, then place them in a large bowl. The finer the chop, the more uniform the sauce will be.
Add the parsley, pomegranate molasses, olive oil, red pepper flakes, and salt to the chopped vegetables, then mix well.
Refrigerate the sauce for at least 20 minutes to let the flavors meld.
Prepare the sauce just before serving to keep the vegetables fresh before they release their juices. If making it one day ahead, drain off the liquid before storing. You can easily double the recipe for a crowd.
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