Picklenaise – Mayonnaise made from Pickle-Infused Oil

Picklenaise – Mayonnaise made from Pickle-Infused Oil

von | Okt. 8, 2024 | ALL YEAR, CLASSICS, CREAMY, DIPS & SPREADS, EASY, INTERNATIONAL, MAYONNAISE, UP TO 30 MINUTES, UP TO 500, VEGETARIAN

Picklenaise - Mayonnaise made from Pickle-Infused Oil

Picklenaise – Mayonnaise made from Pickle-Infused Oil

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October 8, 2024 by Kimberly

Okay, prepare yourself – this is not your average mayo! I’ve taken the classic, creamy goodness you love and infused it with the bold, tangy flavor of pickles. You’ll find yourself sneaking spoonfuls because, honestly, it’s that addictive.

5 MINUTES

EASY

VEGETARIAN

INT.

234 PER PORTION

CREAMY

CLASSICS

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This tangy, creamy spread is about to be your new favorite kitchen hack! Infusing the oil with pickles adds an unexpected twist to your classic mayo, giving it a punch of flavor that’ll level up any sandwich, dip, or burger. Whether you’re making a simple snack or crafting a gourmet meal, this mayo brings a fresh, vibrant vibe to whatever it touches.

How to serve
Serve this pickle-infused mayo on your favorite sandwiches, drizzle it over a loaded burger, or pair it with fries as a dipping sauce. It’s also amazing in salads or wraps, giving them that extra tangy edge. Feeling adventurous? Add it to your egg salad or potato salad for a zesty upgrade. You should definitely try it on this Sandwich with Egg Salad Spicy Bacon & Caramalized Onions or in this delectable Potato Salad with Eggs Bacon Pickles & Caramalized Onions. Chef’s kiss!

How to store
Store this mayo in a sealed jar in the fridge for up to 2 days. Make sure the container is airtight to keep it fresh and maintain its creamy texture. Just give it a stir before each use, and you’re good to go!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Picklenaise - Mayonnaise made from Pickle-Infused Oil
Picklenaise - Mayonnaise made from Pickle-Infused Oil
„Let’s make a piece of happiness“
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Picklenaise - Mayonnaise made from Pickle-Infused Oil

Picklenaise – Mayonnaise made from Pickle-Infused Oil

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  • Author: Kimberly
  • Total Time: 5 minutes
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Description

Recommended Equipment

  • tall, narrow container
  • hand blender

Ingredients

Scale
  • 200 milliliters pickle oil
  • 1 egg
  • 3/4 tsp Dijon Mustard
  • 1/2 tsp lemon juice
  • 1/2 tsp white wine vinegar
  • salt & pepper to taste

Instructions

PREPARATIONS

  • Here’s the recipe for the pickle oil. You’ll need 200ml / 1 cup of it.
  • All ingredients must be at room temperature – otherwise, the emulsion won’t work.

INSTRUCTIONS

  1. Crack the egg into a tall, narrow container. Then add the Dijon mustard, lemon juice, white wine vinegar, and salt. Pour in the oil and let everything „settle“ for a moment.
  2. Now, place the hand blender into the container, making sure the attachment fully covers the egg yolk. Turn it on and keep it in place for about 15-20 seconds. During this time, the mixture should start to thicken and creamy white streaks should rise through the oil. Once that happens, you can move the blender up and down to mix in the rest of the ingredients.
  3. Your Picklenaise is now ready! You can adjust the flavor to taste with salt, pepper, or more lemon juice if you like.
  • Cook Time: 5 min

Cinnamon Oil

Cinnamon Oil

von | Sep. 30, 2024 | AUTUMN, EASY, INTERNATIONAL, MICHELIN, OILS, UP TO 30 MINUTES, UP TO 500, VEGAN, WINTER

Cinnamon Oil

Cinnamon Oil

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September 30, 2024 by Kimberly

A drizzle of warm, cinnamon-infused oil adds a touch of magic to any dish. It’s like a hug in flavor form, perfect for elevating cozy meals and making everything taste special.

10 MINUTES

EASY

VEGAN

INT.

40 PER TSP

–

MICHELIN

OIL

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine adding a little warmth and spice to your everyday dishes with a simple drizzle of cinnamon-infused oil. It’s the easiest way to elevate everything from roasted veggies to desserts! Whether you’re a fall flavor lover or just want to try something new in the kitchen, this infused oil brings cozy, aromatic vibes that make every meal feel a bit more special.

How to serve
Cinnamon oil works wonders drizzled over sweet and savory dishes alike. Try it on roasted squash, stirred into oatmeal, or even over pancakes for an unexpected pop of flavor. It’s also perfect for dipping with warm bread or adding to salad dressings for a little spice. Play around with it – this oil’s versatility is what makes it such a kitchen staple. You should try a drizzle of it in my Pumpkin Coconut Soup with Walnut Sage Grilled Cheese. It’s life changing! Or if you want to take it up a notch, try it in my Cinnamon Rolls.

How to store
Store your cinnamon oil in a clean, airtight container in your fridge for up to two weeks.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cinnamon Oil
Cinnamon Oil
Cinnamon Oil
„Let’s make a piece of happiness“
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Cinnamon Oil

Cinnamon Oil

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • medium-sized bowl
  • fine sieve
  • sealable container (oil bottle)
  • ice cubes

Ingredients

Units Scale
  • 1.5 tbsp ground cinnamon
  • 2 cinnamon sticks
  • 250 milliliters oil of your choice

Instructions

  1. Put the cinnamon into the pot as well as the cinnamon sticks. Pour in the oil and mix well with a whisk.
  2. Heat it over medium heat to a temperature of about 70-80°C (160-175°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Once all the oil has passed through the sieve, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one to two weeks. As it sits it’s normal for the cinnamon powder to settle at the bottom, so just give it a quick shake before using it.
  • Cook Time: 10 min

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

von | Sep. 12, 2024 | ALL YEAR, ASIAN, CABBAGE, CHICKEN, COMFORT FOOD, DINNER, EASY, EDAMAME, EVERYDAY, OMNIVORE, PEANUT, UP TO 30 MINUTES, UP TO 750

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

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September 12, 2024 by Kimberly

Crunchy, juicy chicken strips paired with a creamy, nutty peanut coconut sauce and a fresh, zesty edamame slaw. It’s comfort food with a twist – bold, fresh, and absolutely irresistible!

30 MINUTES

EASY

OMNIVORE

ASIAN

665 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This dish is the perfect mix of comfort and fresh, bold flavors. Juicy chicken strips with a golden, crispy coating are served alongside a creamy, dreamy peanut coconut sauce that has just the right balance of nuttiness and sweetness. Paired with a zesty edamame slaw, this combo is perfect for when you want something that feels indulgent but light and fresh at the same time. It’s all about that crunch, that sauce, and that fresh bite!

How to serve
These crispy chicken strips are best served hot and fresh out of the pan with the sauce on the side or drizzled on top – your call! The peanut coconut sauce adds that creamy richness, and the fresh edamame slaw balances everything with its light crunch. Perfect for a casual weeknight dinner, a weekend lunch, or even a fun appetizer for a gathering. Pair it with some steamed rice or fresh greens for an extra touch.

How to store
Store any leftover chicken and slaw separately in airtight containers in the fridge for up to 2 days. To keep the chicken crispy, reheat it in the oven instead of the microwave. The peanut coconut sauce can be kept for 3 days in the fridge.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw
Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw
„Let’s make a piece of happiness“
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Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 3 1x
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Description

Recommended Equipment

  • sharp knife
  • cutting board
  • salad bowl
  • two small bowls
  • sieve
  • small pot with lid
  • three shallow bowls for breading
  • large pan

Ingredients

Units Scale

CRISPY CHICKEN

  • 400 grams chicken breast
  • 2 tbsp all-purpose flour
  • 1 egg
  • 4 tbsp panko
  • 4 tbsp bread crumbs
  • clarified butter for frying

PEANUT COCONUT SAUCE

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp honey
  • juice of 1/2 a lemon
  • 1 garlic clove
  • 1 piece of ginger as the same size as the garlic clove
  • 1 tsp fish sauce
  • 1 tbsp sweet & sour sauce
  • 100 milliliters coconut milk
  • 1/2 tsp chili flakes

SLAW

  • 150 grams red cabbage
  • 150 grams white cabbage
  • 100 grams edamame
  • 1 spring onion
  • 2 tbsp cilantro

SLAW DRESSING

  • 1/2 tbsp sesame seeds
  • 1/2 tbsp rice vinegar
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1/4 tsp ginger powder
  • 1/4 tsp garlic powder
  • juice of 1/2 a lemon

Instructions

  1. First, we’ll prepare the slaw. Slice the red and white cabbage into thin strips, wash them thoroughly, dry them, and put them in a salad bowl. Place the frozen edamame in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes. In the meantime, slice the spring onions into thin rings and pick the cilantro leaves off the stems, chopping them finely. Add both to the cabbage. Drain the edamame and add them to the slaw as well. Mix everything well and set it aside.
  2. Next, grab a small bowl to prepare the dressing for the salad. Mix rice vinegar, honey, soy sauce, lime juice, sesame seeds, garlic powder, and ginger powder. Don’t pour the dressing over the slaw just yet—set it aside for now.
  3. Now, let’s make the peanut coconut sauce. Peel and grate the garlic and ginger, then sauté them in some sesame oil in a small pot. Add the following ingredients: soy sauce, rice vinegar, honey, sweet & sour sauce, lime juice, fish sauce, chili, and coconut milk. Stir everything well. If the sauce is too thick, just thin it out with a little water. Keep it warm on very low heat with the lid on.
  4. Set up a breading station with flour, egg, and a mix of panko and breadcrumbs. Coat the chicken in flour, shake off the excess, then dip it in the egg, making sure it’s well-covered. Finally, press it into the panko and breadcrumb mixture, ensuring the breading sticks well on all sides. Fry the chicken in a large pan with a bit of clarified butter over medium heat until crispy and cooked through. Slice the chicken into strips.
  5. Pour the dressing over the slaw and mix everything well. Distribute the salad onto deep plates, then drizzle the peanut coconut sauce over it. Finally, place the crispy chicken strips on top of the sauce. Optionally, garnish with sesame seeds and spring onions.
  • Cook Time: 30 min

Apple Fritters with Lemon Vanilla Glaze

Apple Fritters with Lemon Vanilla Glaze

von | Aug. 25, 2024 | ALL YEAR, DESSERT & SWEETS, DOUGH, EASY, EVERYDAY, FLUFFY, LEMON, UP TO 30 MINUTES, UP TO 500, US AMERICAN, VEGETARIAN, WARM DESSERTS

Apple Fritters with Lemon Vanilla Glaze

Apple Fritters with Lemon Vanilla Glaze

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August 25, 2024 by Kimberly

Imagine biting into warm, fluffy fritters bursting with juicy apples, drizzled with a sweet, tangy glaze. It’s like a cozy hug on a chilly morning – a little piece of homemade heaven!

30 MINUTES

EASY

VEGETARIAN

US AMERICAN

150 PER FRITTER

FLUFFY

EVERYDAY

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ever feel like treating yourself to something that’s a mix of comfort and a touch of fancy? These fluffy apple fritters are just that! They’re packed with juicy apple chunks, fried to golden perfection, and then topped with a mouthwatering lemon vanilla glaze. It’s the kind of snack that feels like a warm hug, perfect for cozy mornings or as a delightful dessert to share with friends. Trust me, once you try these, they’ll become your go-to treat!

How to serve
They’re best enjoyed fresh and warm, right out of the frying pan, with the glaze still slightly gooey and dripping down the sides. Pair them with a hot cup of coffee or tea for a perfect morning pick-me-up. If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side turns these fritters into an irresistible dessert.

How to store
If you have leftovers (which I doubt!), store these fritters in an airtight container at room temperature for up to two days. For the best experience, reheat them in the oven at a low temperature.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Apple Fritters with Lemon Vanilla Glaze
Apple Fritters with Lemon Vanilla Glaze
„Let’s make a piece of happiness“
Print
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Apple Fritters with Lemon Vanilla Glaze

Apple Fritters with Lemon Vanilla Glaze

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 12 fritters 1x
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Description

Recommended Equipment

  • small pot
  • cooling rack
  • two bowls
  • whisk
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale

BATTER

  • 100 grams all-purpose flour
  • 50 grams brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 egg
  • 1 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 2 apples
  • fat for frying

GLAZE

  • 65 grams powdered sugar
  • 1 tbsp milk
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Heat frying fat in a small pot to around 175°C / 350°F. Prepare a cooling rack with some paper towels underneath to catch any excess oil when the fritters are done.
  2. Meanwhile, in a mixing bowl, combine the flour, brown sugar, baking powder, and salt. Set aside.
  3. In another mixing bowl, crack the egg and whisk it together with milk, vanilla extract, and melted butter. Set aside.
  4. Peel, core, and dice the apples into small pieces. Set aside.
  5. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Then, add the apple pieces and mix everything together again.
  6. Drop spoonfuls of the batter into the hot oil, frying each side for about 2-3 minutes, depending on thickness. I used about 1 heaping tablespoon of batter per fritter. Place the fritters on the cooling rack to drain any excess oil.
  7. While the fritters are frying, mix powdered sugar, lemon juice, and vanilla extract in a small bowl to create a thick glaze. Drizzle the glaze over the fritters. I think they taste best when warm, so feel free to enjoy them right away 🙂
  • Cook Time: 30 min

Coconut Lime Popcorn

Coconut Lime Popcorn

von | Aug. 23, 2024 | CRUNCHY, DESSERT & SWEETS, EASY, EVERYDAY, INTERNATIONAL, POPCORN, SPRING, SUMMER, UP TO 30 MINUTES, UP TO 500, VEGAN, ZESTY

Coconut Lime Popcorn

Coconut Lime Popcorn

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August 28, 2024 by Kimberly

Indulge in this tropical popcorn treat! The refreshing burst of lime and the rich coconut flavor make every bite a mini vacation. Perfect for cozy movie nights or fun gatherings.

20 MINUTES

EASY

VEGAN

INT.

387 PER PORTION

CRUNCHY
ZESTY

EVERYDAY

DESSERT

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Ready to take your snack game to the next level? This coconut and lime flavored popcorn is a game-changer. Imagine the zingy taste of lime combined with the rich, creamy flavor of coconut. It’s a tropical twist on your favorite snack that’s perfect for movie nights, parties, or just because. Quick to make and absolutely delicious, this popcorn will become your go-to treat for every occasion!

How to serve
It’s perfect for a cozy movie night at home, adding a tropical vibe to your entertainment. For a party, place it in colorful bowls for a festive touch. You can also pack it into little snack bags for a sweet and tangy treat on the go. This popcorn pairs wonderfully with a cold drink, making it an ideal companion for both casual and special moments.

How to store
Simply let it cool completely before placing it in an airtight container. It stays fresh and crunchy for up to three days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Coconut Lime Popcorn
Coconut Lime Popcorn
„Let’s make a piece of happiness“
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Coconut Lime Popcorn

Coconut Lime Popcorn

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • medium pot with lid
  • grater
  • food processor
  • large bowl

Ingredients

Units Scale
  • 60 grams popcorn kernels
  • 30 grams lime coconut oil
  • 60 grams white sugar

TOPPING

  • zest from one lime
  • 1 tbsp shredded coconut
  • 1 tbsp white sugar

Instructions

PREPARATIONS

  • Here you can find the recipe for the lime coconut oil. You need 30g / 1 oz of the oil.
  1. In a medium pot, combine lime-coconut oil, sugar, and popcorn kernels, ensuring all kernels are coated with sugar and oil.
  2. Place the pot on the stove with the lid on and set to medium heat. Wait until the first kernel pops.
  3. While waiting, zest a lime and place the zest in a food processor. Add 1 tablespoon of sugar and 1 tablespoon of shredded coconut. Pulse a few times until the mixture is fragrant. Set aside.
  4. As the kernels start to pop, occasionally shake and gently swirl the pot to ensure even heating. After about 3-5 minutes, all kernels should be popped, and the sugar should have turned a light amber color.
  5. Carefully open the lid and pour the popcorn into a large bowl.
  6. Immediately sprinkle the topping over the popcorn and mix well to coat the popcorn evenly. Divide the popcorn into two bowls and enjoy!
  • Passive Time: 10 min
  • Cook Time: 10 min

Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

von | Aug. 20, 2024 | ALL YEAR, DIPS & SPREADS, EASY, EVERYDAY, GARLIC, SALADS, SPICY, TOMATO, TURKISH, UP TO 30 MINUTES, UP TO 500, VEGAN

Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

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August 20, 2024 by Kimberly

Experience a burst of flavors with this spicy Turkish veggie spread! Fresh, zesty, and vibrant – it’s the perfect addition to your meals, bringing a touch of excitement and warmth.

20 MINUTES

EASY

VEGAN

TURKISH

65 PER PORTION

SPICY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to spice up your snack game? Meet Ezme, a fiery and flavorful Turkish vegetable spread that’s about to become your new favorite. Packed with fresh ingredients and a spicy kick, this spread is perfect for those who love a bit of heat in their meals. Easy to make and bursting with vibrant flavors, Ezme is not just a dish – it’s an experience. Let’s dive into this exciting world of Turkish cuisine together!

How to serve
It’s an excellent companion to warm, crusty bread or pita. For a traditional touch, pair it with other mezze like hummus, baba ganoush, or tzatziki. It also makes a fantastic topping for grilled meats or veggies, adding a zesty punch to your meals. For a quick snack, spread it on toast or use it as a dip for fresh veggies. The spicy, tangy flavors will elevate any dish you serve it with. I like to serve it with this Turkish Flatbread (Bazlama) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

How to store
Place it in an airtight container and keep it in the fridge. It stays fresh for up to 5 days, allowing you to enjoy its spicy goodness throughout the week. If you’re planning to make a big batch, you can freeze portions for up to a month. Just thaw it in the fridge overnight, and it’s ready to bring that burst of flavor back to your table.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Spicy Turkish Vegetable Spread (Ezme)
Spicy Turkish Vegetable Spread (Ezme)
„Let’s make a piece of happiness“
Print
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Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 4-6 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • food processor
  • sieve
  • bowl
  • medium bowl

Ingredients

Units Scale

SALAD

  • 2 tomatoes
  • 1 red onion
  • 1 green bell pepper
  • 2 garlic cloves
  • 15 grams parsley

DRESSING

  • 2 tbsp pepper paste
  • 1 tbsp tomato paste
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp sumach
  • 1 tsp dried mint
  • 1/2 tsp salt
  • 1/2 tsp paprika powder

Instructions

  1. Wash and thoroughly dry the tomatoes, bell pepper, and parsley. Quarter the tomatoes, deseed the bell pepper and cut into large pieces. Peel and quarter the red onion, peel the garlic cloves, and roughly remove the thick stems from the parsley. Place everything in a food processor and pulse until everything is finely chopped but still recognizable. We don’t want a paste!
  2. Transfer the mixture to a fine sieve over a bowl and press it with a spoon to extract as much liquid as possible. Let the mixture continue to drain in the sieve and set aside.
  3. In a bowl, mix the dressing ingredients: hot paprika paste, tomato paste, olive oil, sumac, dried mint, salt, pomegranate syrup, and lemon juice until it forms a creamy consistency.
  4. Place the vegetable mixture into a larger bowl and add the dressing. Stir well until it becomes a creamy, firm, dark red mixture. Taste and adjust seasoning if needed. You can serve it immediately or refrigerate it for a few hours to enhance the flavors.
  • Cook Time: 20 min