Tomato dip

Tomato dip

Antep ezmesi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

This dip is incredibly delicious with any barbecued meat or chicken. Even more wonderfully, it can be prepared up to four or five days ahead, the flavours blending together and intensifying during that time ... if you can wait that long!

Ingredients

Quantity Ingredient
1 onion
250g vine-ripened tomatoes
250g tomato paste
30g chopped flat-leaf parsley
4 long green chillies, chopped
125ml lemon juice
125ml extra virgin olive oil
2 teaspoons pul biber, (see note)

Method

  1. Grate the onion and tomatoes and place in a food processor.
  2. Add the remaining ingredients and blend to a smooth paste. Season to taste with sea salt and freshly ground black pepper.
  3. Transfer to a bowl, then cover and leave to rest for at least 2 hours before serving.

Note

  • Pul biber is a red powder made from dried Aleppo peppers. It is mild to medium in heat and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocers, you can use chilli flakes instead.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again