Best 3 Turkish Style Tomato And Red Pepper Spread Recipes
**Turkish-Style Tomato and Red Pepper Spread: A Culinary Journey into Turkish Cuisine**
In the culinary tapestry of Turkish cuisine, the vibrant Turkish-style tomato and red pepper spread, known as "acılı ezme" in Turkish, stands out as a delectable and versatile mezze. This vibrant red spread is a tantalizing blend of juicy tomatoes, roasted red peppers, and a symphony of spices that dance on the palate. Originating from the vibrant streets of Istanbul, this delectable spread has captivated taste buds across Turkey and beyond. Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking a delightful addition to your next gathering, this Turkish-style tomato and red pepper spread is an absolute must-try. With its vibrant color, tantalizing aroma, and explosion of flavors, this spread promises to elevate any occasion, from casual get-togethers to festive feasts. So, prepare to embark on a culinary journey as we delve into the secrets of this Turkish delight, exploring two enticing recipes that unlock the true essence of this beloved spread.
TURKISH-STYLE TOMATO AND RED-PEPPER SPREAD
Provided by Ruth Cousineau
Categories Condiment/Spread Food Processor Tomato Appetizer Cocktail Party Quick & Easy Walnut Bell Pepper Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt.
ROASTED RED PEPPER SPREAD
Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 30
Number Of Ingredients 9
Steps:
- Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
- Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
- Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.1 g, Sodium 82 mg, Sugar 4.6 g
MUHAMMARA (RED PEPPER AND WALNUT SPREAD)
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 5m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
- Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
- Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams
Tips:
- Use ripe, flavorful tomatoes and red peppers. This will ensure that your spread has the best possible flavor.
- Roast the tomatoes and red peppers before using them. Roasting intensifies their flavor and makes them easier to blend.
- Use a food processor or blender to create a smooth spread. If you don't have a food processor or blender, you can mash the tomatoes and red peppers by hand, but it will take longer.
- Season the spread to taste. Add salt, pepper, and other spices to taste.
- Serve the spread immediately or store it in the refrigerator for later use. The spread will keep in the refrigerator for up to 2 weeks.
Conclusion:
This Turkish-style tomato and red pepper spread is the perfect way to add flavor to your meals. It's easy to make and can be used as a dip, condiment, or spread. Whether you're serving it at a party or enjoying it at home, this spread is sure to be a hit.
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