Turkish Acili Ezme

Ingredients for 4 persons – 1 tomato – 1 green pepper – 1 pickled green pepper – 1 onion – half a bunch of parsley – 4 cloves of garlic – pinch of salt – olive oil – 1 tablespoon red pepper puree – half a lemon – 2 teaspoons of paprika flakes – 1 teaspoon of black pepper – 1 teaspoon of salt For decoration – a dash of pomegranate syrup – pieces of parsley – walnuts – lemon slices – olives

Preparation method
Cut the tomato, green pepper, pickled pepper, onion and parsley into very small pieces. Take a bowl and put in the tomato, green pepper, onion and parsley. Cut the garlic into small pieces and squeeze out the juice by stamping it. You can make the stamping easier by adding a pinch of salt to the garlic. Add the juice to the dish with the ingredients. Make sure that the garlic is finely chopped before adding it to the other ingredients. Take a small bowl. Add the olive oil and red pepper puree. Stir well until the red pepper puree is almost dissolved in the olive oil. Squeeze the juice of the lemon and pour it into the sauce. Stir well.
Pour the sauce into the dish with the remaining ingredients. Add the teaspoons of black pepper, paprika flakes and salt. Knead the mixture well with your hands. Take two-thirds of this mixture through a mixer so that this part of the Meze becomes less coarse. Then mix this part again with the (coarser) residue. Serve your Acili Ezme on a plate and drizzle it with for example a dash of pomegranate syrup, lemon slices, olives, pieces of parsley or a few walnuts.