Step 1 of 5
Ezme
Blitz the tomatoes, romano pepper and green chili until finely chopped but not liquid. Tip them into a strainer set over a bowl and leave them to drain.
Step 2
Blitz the onion, garlic and parsley in the same processor. Stop while it still has some coarseness — this should have bite, not be a purée.
Step 3
Whisk the pepper paste, tomato paste, pomegranate molasses, pul biber, sumac, dried mint and most of the oil in a serving bowl. Work it until it turns glossy and pourable rather than pasty.
Step 4
Fold in the drained tomato mixture, the onion mixture and the sea salt. Let it sit a few minutes before tasting — the sumac and molasses take a moment to come forward.
Step 5
Drizzle the last of the olive oil over the surface as it goes to the table. It should pool a little rather than soak straight in.
