Thursday, February 24, 2011

Turkish Ezme with rice noodle


Ezme with rice noodle

Turkish Asian Fusion…one of the most wonderful things about Istanbul is that it has parts in both Europe and Asia. Any student of history can tell you all of the groups that have gone through and lived in the trade route hub. Fortunately for us this means there have been an enormous number of influences to their cuisine.

2 oz of rice noodles soaked in warm water
10 lettuce cups
Sun Dried tomato powder (a pinch)
1 oz smoked almond powder

4 medium sized tomatoes (In the Summer whatever you have on your vine, in the winter the Roma is a good choice)
4 to 6 spring onions or scallions
1 Red pepper
1 or 2 hot peppers
Juice of one lemon
1 to 3 cloves garlic (depending on strength, Gilroy garlic tends towards sweetness so more can be used)
1/4 cup olive oil (more or less depending on the juiciness of the produce)
Cilantro or parsley (I like the cilantro kick but those sensitive to it can substitute parsley)
I teaspoon pomegranate syrup or concentrate

Roughly chop all of the vegetables and put into the food processor. Mix well and let rest.

*Option: The vegetables can be roasted if you want a deeper mellower flavor.

*Option: The ingredients can be finely chopped with a knife if you have no food processor.

Remove the rice noodles from the water bath and rinse with cold water. Let drain and drape in lettuce cups.

Spoon Ezme over the rice noodle. Sprinkle with tomato powder and crushed almonds. Garnish with additional Cilantro or parsley.

There will be leftover Ezme.  You can make additional rice cups or let sit over night in the refrigerator and use as a dip with pita, a sandwich spread; or my favorite…tossed with fresh greens as a salad dressing.