Turkish Ezme: Spicy Tomato Pepper Dip
Homemade Turkish ezme salad is a bold, spicy Mediterranean tomato pepper dip. I make ezme using the traditional hand chopping method instead of a food processor. This gives the vegetables the perfect texture! Try this spicy Mediterranean dip with pita chips, served alongside falafel or kebabs, or as part of a Mediterranean mezze platter.
Turkish ezme (acili ezme) is a spicy dip or condiment made with tomatoes, onions, peppers, sumac and pomegranate molasses. It is similar to Moroccan zaalouk, in that it is called a salad, but in the West we think of it as a dip or a condiment.
At first glance it might seem like a Turkish salsa. But I think that minimizes the complex and layered flavors from the pomegranate molasses, Aleppo pepper, and sumac dressing. One bite and you will understand, the flavor of ezme is nothing like salsa!
You might have had ezme, or a version of it, as part of a mezze platter, with kebabs or gyros. I love it as a condiment with falafel and hummus in a Mediterranean pita sandwich.
Prep Time
20 Minutes
Total Time
35 Minutes
Servings
4 – 6 sides
Diet
Vegan, GF
Why This Recipe
- My recipe uses old school hand-chopping of all the veggies. It only takes a few extra minutes. But the veggies keep their texture and flavor.
- To keep ezme from becoming watery, we are going to scoop out the tomatoes. This is the same technique I use when making tabbouleh, and it works like a charm!
Key Ezme Ingredient Notes
Dried Mint
Typically ezme is made with dried mint. It used to be easy to find, but I went to several stores, including a dedicated spice store, and could not find it. You can finely chop mint, it will get you close, but it will not have the same pop of coolness that the traditional recipe has.
Pomegranate Molasses
Pomegranate molasses is a unique and distinctive flavor. I have only found it at Middle Eastern grocery stores and online. If you’re not sure about purchasing it you can make a homemade substitution with pomegranate juice, sugar and lemon. I have included the measurements and directions in the recipe card.
Tomatoes
I recommend using roma tomatoes with this recipe. Look for ones that are firm! If you are making this a day or two in advance, you want the tomatoes to be ultra firm so they hold their shape!
See the recipe card for the complete ingredient list and measurements.
Learn from my Experience
- My biggest mistake was not removing the water from the tomatoes. This led to watery ezme. To avoid it, just scoop out the interior.
- My next mistake was using a food processor. It seemed to make things easy. But the veggies lost their individual flavors and textures. One pulse too many and it became soup!
- Like it spicy? Leave the seeds in, or choose a pepper higher on the Scoville Scale.
- Finally, the pomegranate molasses and sumac are key to making this authentic. Without them, your ezme will taste like any ordinary tomato salad.
Storing
I recommend eating this within 1 – 2 hours of making it. That is because the veggies will break down and become watery. But, you can store it up to You can store it in the fridge in an airtight container for 2-3 days. The longer you store the ezme, the more the vegetables break down and become watery.
Paring Ideas
Ezme is usually served alongside kebabs, warm pita bread, or Turkish flatbread. I love to serve it in a Mediterranean mezze with olives, hummus, muhammara, white bean salad, Ramadan Pidesi, Turkish grape leaves, and pistachio baklava.
Note: This recipe was modified from Meliz Berg recipe found on BBC.
If you tried this Turkish ezme salad or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.
Turkish Ezme: Spicy Tomato Pepper Dip
Equipment
- 1 cutting board
- 1 Sharp knife
- 1 Medium bowl
Ingredients
- 3 Roma tomatoes seeds and watery pulp removed, finely diced
- 1 Romano or Serrano pepper deseeded and finely diced
- 1 Turkish sivri biber or jalapeño deseeded and finely diced
- 1 small yellow onion finely diced
- 2 minced large garlic cloves
- ½ cup flat-leaf parsley finely chopped
- 1 tablespoon tomato paste Turkish-style if you can find it.
- 2 tablespoons pomegranate molasses*
- 1 tablespoon Aleppo pepper or pul biber
- 2 teaspoons sumac
- 1 tablespoon dried mint
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon sea salt
Instructions
- Prepare the tomatoes: Start by cutting each tomato in half. Then using a spoon, scoop out the watery center, seeds and all. Pat the tomato dry, finely dice and set aside.
- Prepare the peppers: Cut each pepper in half. The use a spoon to remove the seeds. Finely dice both peppers and set aside.
- Prepare the veggies: You will need to finely dice the onion, mince the garlic, and chop the parsley. Set aside
- Make the dressing: I make the dressing in a medium bowl and then add the veggies. To make the dressing, mix the tomato paste, pomegranate molasses, Aleppo pepper (or pul biber), sumac, dried mint, lemon juice, olive oil, and salt. Whisk until fully combined.
- Combine all ingredients: Once everything is combined, let the ezme stand at room temperature for 15–30 minutes. Serve with warm pita, crusty bread, grilled kebabs, or as part of a mezze platter.
Notes
- 1 cup unsweetened pomegranate juice
- 1–2 tablespoons sugar
- 1 teaspoon of lemon juice
Nutrition
More Recipes With Sumac….
- Turkish Shepherd Salad is loaded with fresh veggies and topped with a sumac dressing.
- Make a Turkish White Bean Salad (Piyaz) in ten minutes! The sumac combined with the vinegar makes for a sweet and tangy dressing that has you reaching for another bite!
