A fiery Southeastern meze in which finely chopped tomatoes, peppers, and onions are blended with pomegranate molasses, walnuts, and red pepper flakes. An essential accompaniment to kebabs and grilled dishes, this ezme also whets the appetite with bread.
Finely chop the tomato, pepper, onion, and parsley with a knife. Note: Do not use a food processor, as it will release the juices and turn the mixture mushy.
Combine the chopped vegetables with coarsely ground walnuts, pomegranate molasses, tomato paste, olive oil, red pepper flakes, and salt.
Let the paste rest in the refrigerator for 15-20 minutes before serving; once the flavors settle, serve with bread or alongside grilled dishes.
Important: Don't run the ingredients through a food processor — chop everything very finely by hand with a knife; the paste's chunky texture comes from this hand-chopping, since a processor releases liquid and turns it into a mush. Let it rest before serving so the flavors settle. Contains walnuts (tree nuts); vegan and gluten-free.
If you drain the chopped vegetables lightly in a colander, the mash stays chunky instead of falling apart; this step is especially useful if you're using juicy tomatoes.
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