Rum Ezmesi (Greek Paste) Recipe

As the end of Ramadan comes, I wanted to share a different and enjoyable breakfast recipe for those who will spend the bayram holiday at home. When I first encountered the Greek paste recipe, I thought it's same with cretan paste (cheese balls). Both the geography is the same and the ingredients are very similar. But even though the ingredients are very similar, even a few ingredient changes make a big difference in terms of flavor.

The difference in flavor between the cretan paste and greek paste recipes is largely due to the tomato and pepper paste that is not included in the cretan paste recipe. And it is tomato and pepper paste that gives the flavor of greek paste. The combination of cheese and tomato paste reminded me of sürk and biberli katıklı ekmek recipes. What distinguishes greek paste from these recipes is the aroma of walnut and hazelnuts. In short, greek paste is a unique recipe, even though there are similar or reminiscent recipes to it.

You cannot get enough of eating it by spreading it on toasted bread for breakfast. When you start to think that it's enough, it is a little late. Therefore, it is useful to prepare the amount of bread you want to eat in advance and put it on your plate.

By the way, I want to make a confession. Although it is in the original recipe, I do not use garlic in the recipe myself. Garlic is not an ingredient I prefer to consume for breakfast. If you have the same feelings towards garlic as I do, you may not use it either.

After preparing the greek paste, you can store it in a lidded jar in the refrigerator for up to a week.

Enjoy ...

Bon Appetit...