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Ezme dip with yoghurt

Dips and dressings Summer
Serves 4 as part of a mezze

This Turkish staple is often served along-side meats, but it's a delicious dip on its own and so simple to make. You can pulse in a food processor but we think using a knife to chop gives a bit more control (plus, it's also incredibly satisfying)!


2 banana shallots, peeled and cut in half lengthways (100g net)
6 garlic cloves, unpeeled
5 red chillies (110g)
6 plum tomatoes (600g)
60ml olive oil
1 tbsp tomato paste
tbsp pomegranate molasses
20g walnuts, toasted and finely chopped
25g mint leaves, finely chopped
20g parsley leaves, finely chopped
200g greek-style yoghurt


  1. Place a griddle pan on a high heat. While it’s warming up, prepare the vegetables. In a large bowl, mix the shallots, garlic, chilli, tomatoes and a tablespoon of the oil. Once the griddle is hot, grill the vegetables in two or more batches, using tongs to turn them as necessary: give the shallots about two minutes on each side, until softened and charred; grill the chilli and garlic for about five minutes, turning often, until the skins are blistered and blackened all over; and grill the tomatoes for about 10 minutes, until softened and blistered. Once cooked, lift the vegetables on to a board and leave to cool.
  2. Once the grilled vegetables are cool, peel off and discard the chilli, garlic and tomato skins, then finely chop all the vegetables and put in a medium bowl. Stir in a half-teaspoon of salt and all the remaining ingredients for the ezme, bar the yoghurt, then set aside.
  3. To serve, spoon the yoghurt over a large platter, spread it out evenly with the back of the spoon, then make a well in the centre. Spoon the ezme on top and serve.