Tired of serving the same old dips? Looking for an appetizer that’s both flavorful and easy to make? Look no further than this authentic Turkish Roasted Red Pepper and Yogurt Dip (Ezme).
— Ingredients —
* 5 Roasted Red Peppers
* 3 Cloves Garlic, minced
* 2-3 Tablespoons Olive Oil
* 1/2 Teaspoon Walnuts, roughly chopped
* 1 Teaspoon Red Pepper Flakes
* 1 Teaspoon Black Pepper
* 1 Teaspoon Salt
* 1 Cup Plain Yogurt (Greek or Turkish style preferred)
* Additional Walnuts for garnish
— Instructions —
1. Halve the roasted red peppers and remove the seeds. Dice into small pieces.
2. Mince the garlic.
3. Heat the olive oil in a pan. Sauté the garlic for about a minute until fragrant.
4. Add the diced red peppers and sauté for 2-3 minutes, stirring occasionally.
5. Add the walnuts and sauté for another minute.
6. Stir in the red pepper flakes, black pepper, and salt.
7. Remove from heat and transfer to a bowl to cool.
8. Once cooled, combine the pepper mixture with the yogurt and mix thoroughly.
9. Transfer to a serving dish and garnish with additional walnuts.
Master this simple yet impressive Turkish Ezme and become the culinary star of your next gathering. This foolproof recipe guarantees a creamy, flavorful dip that will leave your guests wanting more!
Hey everyone, welcome to my channel in my kitchen. Today we’re going to prepare a delicious recipe together. I’ll be using five roasted red peppers. Let’s get started with my recipe by cleaning my peppers. I’m cutting them right in half and removing the seeds. Then I’m cutting my peppers in half again, dicing them into small bite-sized pieces. After prepping my peppers, I have three cloves of garlic. I’m mincing those as well. I’m placing my pan on the stove and adding about 2 to 3 tablesp of olive oil. Then I’m adding the garlic. Oh, that aroma. I’m sautéing it for about a minute until fragrant. Now I’m adding my peppers. I’m stirring them like this for 2 to 3 minutes. Let’s stir them occasionally. Stirring again. I’m transferring my peppers to about half a cup of cold water. Taking out my peppers. I’m cooking them, stirring occasionally until the peppers are tender. My peppers are nicely sauteed. They’ve softened. Now I’m adding about half a teaspoon of walnuts. Adding about half a teaspoon of walnuts. Stirring again. cooking them with the walnuts. Sautéing for another minute, then taking it off the heat. Before taking it off the heat, I’m adding about one teaspoon of red pepper flakes, one teaspoon of black pepper, and one teaspoon of salt. Of salt. Mixing it all together well. And then I’m taking it off the heat. To cool it down faster, I’m transferring it to another bowl. Once my peppers have cooled, I’m adding a bowl of yogurt. Since we already added garlic, I won’t be adding more. Mixing it thoroughly. I’m
Dining and Cooking