in Turkey

Antep Ezmesi

updated

Spread the love

Ingredients for 1 servings:

  • 250 g pepper, red
  • 250 g Pepper, green
  • 1 bunch parsley, flat
  • 2 spring onions
  • 2 onions
  • ½ kg tomato paste, Turkish
  • ½ bulb(s) garlic
  • n. B. Salt
  • 500 ml rapeseed oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Spicy Turkish dip

Peel the onions, spring onions, and garlic and chop in a blender or cut into very small pieces. Wash the bell peppers, halve them, remove the seeds and skins, and chop in a blender or chop very finely. Finely chop the parsley. Place everything in a bowl, mix with tomato paste and oil, and season with salt. Option 1: After filling the mixture, cover with oil and screw on the lid. Store in a cool place. Option 2: Simply freeze. Tastes great with freshly baked bread, meat, etc.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Dominoes

Pumpkin cream soup with apple and coconut milk