Antep Esme

This is one of my favourite mezes and is always well received by friends and family.

You will need – 2 large tomatoes

1 medium onion


olive oil

nar soslu (pomegranate sauce)

black pepper

teaspoon biber salca (pepper puree)

3 cloves of garlic (optional)

fresh flat leaf parsley (optional)

Finely chop the onions.  Sprinkle liberally with salt and leave to stand for 5 minutes.  Rinse with cold water.

Chop the tomatoes into very small pieces and add to the onions.

season with a sprinkle of black pepper

If you are adding garlic/parsley now is the time to do it – chop it small and mix it in.   Personally I only add garlic if I am not using it anywhere else in the meal.  It tastes really good without it and if lots of things have garlic in it can be a bit overwhelming.

Add a good slug of olive oil and a good squirt of nar soslu.  One teaspoon of biber salca and mix it all together.

Garnish it with parsley if you are really trying to impress.  Leave to chill in the fridge.

Serve with warm bread, or as a side dish for grilled chicken or fish.  I love it with roasted chicken and rice.




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