Local "Acili Ezme" Recipe pls

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
28/03/2010 22:16

Any Turkish Cyp's on here that could give me a Home-made recipe for this please, By using only Local Ingredients.

I have made ones from the net but with no great results in comparison to the local meze type that I've had here?



ACILI EZME

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
28/03/2010 23:19

i have a recipe that was given to me by a friend , don't know how authentic it is , but it is good





4 tomatoes choped up very small { should take the seeds out but i'm lazy and leave them in ]

red onion finely chopped ,

parsley

lemon juice

1/4 tsp of dried chilli

salt

sumac

pomegranite syrup

olive oil

mix altogether , cover and leave for a few hrs for flavours to infuse



Good luck , Simbas

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
28/03/2010 23:33

Thank you Simbas.

Maybe im going wrong by not leaving it to infuse long enough?

I do take the seeds out though cos I know they are bitter and you only want the sweetness from the toms.

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
28/03/2010 23:36

What, no meat?! I'm back to cannibalism, it's a World population control thing!



Richard

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
29/03/2010 11:17

toots is it not in the cookery book you had from me xx

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
29/03/2010 11:21

Simbas, you don't give many quantities for things like Sumac etc..... how much should one use given the other quantities you have quoted?

phoebe_cat


Joined: 06/01/2009
Posts: 146

Message Posted:
29/03/2010 15:59

Hi, I use this recipe, I make it at least once a week and it's fab, has been complimented on more than one occasion! After I have deseeded and chopped the tomatoes I lay them on kitchen paper for a bit to dry off, otherwise I find the finished dip too wet!



3 tomatoes, discard the seeds, very finely chopped

1/2 red or white onion, very finely chopped

1 cup parsley, very finely chopped

2 tbsp extra virgin olive oil

1 tsp pomegranate paste or Granadine syrup

2-3 tbsp lemon juice

1 tsp cayenne pepper, crushed

1 tsp sumac

Salt



Crush the onion with sumac and salt with your hands. Mix all the ingredients in a service bowl. Put aside for at least an hour (tastes better this way), then serve with any kind of Kebab.



Sumac comes from the berries of a wild bush which grows in the Mediterranean. The berries are dried and crushed to form purple-red powder. The flavour is sour and fruity. It's mostly used with Kebabs, preferred to lemon for sourness.



Enjoy!

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
29/03/2010 17:25

Sorry Groucho , i've lost the recipe , so can't give you exact measures , i use

1 onion

Good handful of parsley chopped

about 2 tbs of lemon juice

1/4 tsp sumac { only because i'm not overly fond of it }

1 tbsp of pomegranite syrup

it suits me , but phoebe cat's sounds about right

Simbas

juliamoons



Joined: 14/05/2009
Posts: 849

Message Posted:
29/03/2010 17:41

Hey what is sumac please?

phoebe_cat


Joined: 06/01/2009
Posts: 146

Message Posted:
29/03/2010 18:49

Re message 9



Message 7 => Sumac comes from the berries of a wild bush which grows in the Mediterranean. The berries are dried and crushed to form purple-red powder. The flavour is sour and fruity. It's mostly used with Kebabs, preferred to lemon for sourness.



;)