‘Spicy Paste’

Another very common version of a rather spicy meze is ezme, a very, very finely chopped salad. The smoother paste version of this dish calls for each ingredient to be cut into very small pieces. The pul biber found in this recipe, often used to season dishes in Turkey, is made from chillies that have had their stems and seeds removed, before being sun-dried then crushed. For a variation, try piment d’Espelette (Espelette pepper), which is produced in the Basque region of France, in place of