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Turkish Ezme (Acili Ezme) Recipe

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Ezme is a traditional Turkish spicy salad made with fresh tomatoes, peppers, onions, and herbs, tossed in a tangy and flavorful dressing featuring pomegranate molasses, lemon juice, and pepper pastes. This refreshing and zesty meze is perfect as a side dish or appetizer, delivering a nice kick with its red pepper flakes and sumac seasoning.

Ingredients

Vegetables

  • 4 medium tomatoes, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 small green bell peppers or 2 Turkish green peppers, finely chopped
  • 1 small red chili pepper, finely chopped

Herbs & Seasonings

  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried mint
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sumac

Condiments & Oils

  • 1½ tablespoons lemon juice
  • 1 tablespoon tomato paste
  • 1 teaspoon pepper paste (biber salcasi)
  • 1 tablespoon pomegranate molasses (nar eksisi)
  • 2 tablespoons olive oil

Instructions

  1. Prepare the vegetables: Finely chop the tomatoes, onion, green peppers, red chili, and parsley. Mince the garlic cloves finely, ensuring all ingredients have a similar small size for a uniform texture.
  2. Combine the base ingredients: In a large mixing bowl, add the chopped tomatoes, onion, garlic, green peppers, red chili, and parsley. Stir gently to mix the vegetables well.
  3. Add pastes and dressings: Add the tomato paste, pepper paste, lemon juice, and pomegranate molasses to the vegetable mixture. Mix thoroughly to combine all the flavors.
  4. Season the salad: Sprinkle the salt, red pepper flakes, sumac, and dried mint over the mixture. Pour the olive oil on top and gently fold everything together ensuring the salad is evenly coated with spices and oil.
  5. Chill before serving: Cover the bowl and refrigerate the Ezme salad for at least 30 minutes to allow the flavors to meld. Serve cold as a fresh and spicy Turkish meze alongside grilled meats or bread.

Notes

  • Use ripe, firm tomatoes for the best texture and flavor.
  • If Turkish green peppers are unavailable, substitute with mild green bell peppers.
  • Adjust the amount of red chili pepper and red pepper flakes according to your spice tolerance.
  • Pomegranate molasses can be substituted with a mix of lemon juice and a touch of honey if unavailable.
  • This Ezme recipe is best eaten fresh but can be stored in the refrigerator for 1-2 days.

Find it online: https://recipethrive.com/turkish-ezme-acili-ezme-recipe/