Nar EkŞili Ezme
This relish has many uses: I stir it into thick yogurt for a dip, drizzle it over scrambled eggs, or whisk it with lemon and olive oil for salad dressing. Mixed with tomato juice, it makes a great cocktail base. When it’s hot out, I thin the relish with ice water, add chopped tomato, cucumber, and red bell pepper, and serve it as a sort of southeastern Turkish gazpacho. And it’s delicious with Spicy Bulgur Köfte and Marinated Pounded Lamb Chops, among other dishes.
After you’ve mixed the grated tomato–tomato paste–pepper paste base, add the other ingredients one at a time, tasting as you go, and adjust the flavor to suit your palate. If you don’t care for dried mint, leave it out (or substitute fresh). If your tomatoes are exceptionally sweet, you’ll probably need more pomegranate molasses. Add more scallion greens if you like; ditto the red pepper flakes.
Note that the relish needs to sit for at least 4 hours before serving. It will keep in the refrigerator for several days.
Preparation time: 30 minutes, plus at least 4 hours resting time
Makes about 2 cups
1. Stir together the water and tomato and pepper pastes in a medium bowl until the pastes are dissolved. Add the tomatoes and pomegranate molasses and stir to combine. Add the scallion greens, parsley, dried mint (crush the mint between your fingers as you add it), red pepper flakes, cumin, and salt and stir. Taste and adjust as needed.
2. Let the relish stand, on the counter or in the refrigerator, for at least 4 hours. Taste the relish again, adjust the seasonings if necessary, and serve cold or at room temperature.