Ezme

1. Put the tomatoes and all the peppers in a food processor and blitz until finely chopped, then tip into a sieve set over a bowl and leave to drain. Add the onion, garlic and parsley to the processor, blitz finely, and set aside.
2. Whisk the red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the olive oil together in a serving bowl until you have a smooth sauce. Add the blitzed onion mixture and the drained pepper mixture with 1 tsp flaky sea salt, stir well, then drizzle with the last of the olive oil to serve.

Tips from the ZestyPlate Kitchen

• Drain the blitzed tomatoes and peppers properly so the ezme stays thick enough to scoop instead of going watery.
• Chop or pulse to a fine consistency, but stop short of a purée. A little texture matters.
• Pomegranate molasses and sumac give the dish its character, so try not to leave them out.
• Give it half an hour to rest before serving and the flavours pull together and deepen.