This meze from Gaziantep cuisine adds fine bulgur to the region's spicy ezme, kneading air-fryer-roasted red peppers and tomatoes together with pomegranate molasses, pepper flakes and olive oil. Easy enough to pack for a picnic, it is also a good way to use up leftover roasted vegetables.
Arrange the red peppers and tomatoes in the air fryer basket and roast at 200°C for 15 minutes, until the skins char. If you don't have an air fryer, roast them for the same time in an oven preheated to 200°C.
Cover the fine bulgur with boiling water and let it sit for 10 minutes, then drain off any excess water.
Peel the roasted vegetables and chop them finely. Add the bulgur, garlic, pepper flakes, pomegranate molasses, olive oil and salt, then knead everything together by hand.
Chill the ezme for at least 15 minutes; serving it cold makes the flavours more pronounced. Allergens: contains gluten (bulgur).
If you can't find pomegranate molasses, add a little lemon juice to the olive oil for a similar tartness; in that case add an extra pinch of salt.
Admin DadaGastro · verified in test kitchenKöz 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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