Turkish cuisine · Salads & Mezze

Antep Ezmesi (Gaziantep Walnut-Tomato Paste)

Gaziantep-style paste of finely chopped tomatoes, peppers and walnuts with pomegranate molasses and isot pepper.

Ingredients · for 4 servings

• 4 ripe tomatoes
• 2 green pointed peppers
• 1 onion
• 1 bunch parsley
• 60 g walnuts
• 2 tbsp pomegranate molasses
• 1 tbsp isot pepper
• 1 tbsp tomato paste
• 4 tbsp olive oil
• 1 tsp salt

Instructions

1. Peel the tomatoes, halve them, scrape out the seeds with a spoon and chop the flesh into tiny cubes with a knife – a blender would purée the paste too watery.
2. Deseed the pointed peppers and chop them just as finely, cut the onion into the smallest dice, and finely mince the parsley leaves.
3. Toast the walnuts in a dry pan for 3 min., let cool and chop coarsely so the paste has some bite.
4. Stir the tomato paste, isot pepper and pomegranate molasses in a bowl with 2 tbsp olive oil until smooth and deep red.
5. Fold in all the chopped ingredients and the walnuts, season with salt and let sit chilled for 20 min. so the flavours meld; drain off any excess liquid.
6. Arrange on a shallow plate, drizzle with the remaining olive oil and serve with warm flatbread or alongside kebap.