Preparation: 40 minutes
This is another classic Turkish meze dish. It has an very fresh flavour and it varies in spice wherever you eat it. There are 2 ingredients in this recipe - paprika paste and pomegranate syrup - that aren't used in British cuisine. You can find the paprika paste in Turkish grocers - there are mild and spicy versions. The pomegranate syrup is stocked in Sainsburys - you can use lemon juice instead if you can't find it.
- 6 ripe tomatoes, peeled and chopped
- About a third of a cucumber, grated
- 1 green pepper, finely chopped - I used a long, pale green, Turkish pepper but a green bell pepper would do.
- 4 spring onions, finely chopped
- 6 cloves of garlic, crushed to a puree with salt
- Grated zest of a lemon
- 2 teaspoons paprika paste
- A glug of olive oil
- Tablespoon of pomegranate syrup / juice of half a lemon
- 2 tablespoons tomato puree - I used sundried tomato puree
- Handful of parsley, finely chopped
- Handful freah mint, finely chopped
- level teaspoon of sugar
- Salt & ground black pepper to taste.
- Optional - 1 finely chopped red chilli (cayenne or similar) to pep up the spice.
- Put the tomatoes and cucumber in a sieve. Sprinkle with a little salt and place over a bowl for about 30 minutes to drain excess liquid.
- Once the tomatoes and cucumber have drained, pop all of the ingredients into a food processor and give a few pulses to chop and combine - you don't want to reduce it to mush, just give it a short, sharp, shock.
- Transfer to a serving dish and serve immediately or cover and chill until required.