Spicy tomato and pepper relish (Acılı ezme)

1. Peel and deseed the tomatoes, chop them very finely and drain in a sieve.

2. With a large knife, chop the green chillies, bell pepper, red onion and parsley almost to a paste.

3. Add the tomatoes and keep chopping with the knife to bring everything together.

4. Stir in the pepper paste, pomegranate molasses, isot, olive oil, sumac and salt.

5. Leave for at least 15 minutes so the flavours can come together.

6. Serve with kebabs and grilled meats, with lavash or pita.

Tip: It's always on the table in kebab houses. The key is chopping by knife – in a food processor it turns mushy and watery. Without isot, use sweet paprika with a little chilli.