International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Orange Tarragon Butter






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > salads and dressings > ezme salatasi
from US 3 medium tomatoes, peeled 1/2 cucumber peeled 1 green or red pepper 1 small onion 2 cloves garlic, crushed 2 teaspoon parsley, finely chopped 1 tablespoon red pepper pulp, or ground red pepper 3 tablespoons lemon juice 4 tablespoons olive oil 3/4 teaspoon black pepper 1/2 teaspoon paprika Remove seeds from tomatoes, cucumber, and green peppers. Chop all vegetables into very fine small pieces. Use a sharp knife, or a food processor. If using a food processor, be sure to drain the liquid the veggies produce and discard. Combine all ingredients and mix well. Serve immediately, or chill for 1-3 hours in the refrigerator. Chilling the salad will produce a more full flavored, bold, spicy salad because sitting allows the spices to settle and become absorbed.

Ezme Salatasi


SUBMITTED BY
list all recipes for SALADS (258)
list all Middle Eastern recipes (127)
list all recipes by AMANDA (175)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted September 15, 2010)

from US

3 medium tomatoes, peeled
1/2
cucumber peeled
1
green or red pepper
1 small
onion
2 cloves
garlic, crushed
2 teaspoon
parsley, finely chopped
1 tablespoon red pepper
pulp, or ground red pepper
3 tablespoons
lemon juice
4 tablespoons
olive oil
3/4 teaspoon black pepper
1/2 teaspoon
paprika

Remove seeds from tomatoes,
cucumber, and green peppers.

Chop all vegetables into very fine small pieces. Use a sharp knife, or a food processor. If using a food processor, be sure to drain the liquid the veggies produce and discard.

Combine all ingredients and mix well. Serve immediately, or chill for 1-3 hours in the refrigerator. Chilling the salad will produce a more full flavored, bold, spicy salad because sitting allows the spices to settle and become absorbed.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.