Turkish Diced Chile and Tomato Salad - Antep Ezme - 6g Carbs, 1g Fiber
Recipe By:
Servings: 6
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Meat Vegan
1/4 pound long red chilies -- 4 large, seeded and finely diced
1 1/4 pounds ripe tomatoes -- peeled, seeded, finely diced, and
left in a colander for 2 hours to drain
2 large garlic cloves -- finely chopped
3 tablespoons finely chopped flat-leaf parsley leaves
1/2 teaspoon sugar
salt and freshly ground black pepper -- to taste
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
To serve: -- flatbread, for scooping
In a medium-size bowl, stir all the salad ingredients together about 30 minutes before serving and serve at room temperature with flatbread.
Makes 6 servings as meze, or a starter
This is my translation for a meze served at almost every restaurant in Turkey called 'antep ezme' (which means, very roughly, "crushed salad from Gaziantep"), a dish that I belive is originally from the eastern Turkish city of Gaziantep. The Ahtapot Restaurant on the harbor in Antalya makes it with hot chiles, tomatoes, and parsley all very finely chopped, drained of liquid, dressed with olive oil and lemon juice, and seasoned with garlic, salt, and pepper. But at the very Cam Restaurant on the harbor at Kusadasi, I believe they stirred a little sugar into the finished dish because it had a hint of sweetness beyond that naturally found in the tomatoes.
Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 68 Calories; 5g Fat (59.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg Sodium
Exchanges: 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
