Authentic Turkish Ezme Recipe (Spicy Tomato & Pepper Dip)
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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!
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, layered flavors of the pomegranate molasses, Aleppo pepper, and sumac dressing. One bite and you will understand: ezme’s flavor 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.
Why This Recipe
- My recipe uses the old-school method of hand-chopping 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
Ezme is typically made with dried mint. It used to be easy to find, but I checked several stores, including a dedicated spice store, and couldn’t find it. You can finely chop mint; it will get you close, but it will not have the same pop of coolness as the traditional recipe.
Pomegranate Molasses
Pomegranate molasses has a unique, 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, use ultra-firm tomatoes 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!
- 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 to 2 hours of making it. 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 to 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.
How Did It Go?
I hope you loved this Turkish ezme salad as much as I do! Before you go, please leave a rating and a comment to let me know how it went.
Authentic Turkish Ezme Recipe (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: Cut each tomato in half. Then, using a spoon, scoop out the watery center, seeds and all. Pat the tomato dry, finely dice it, and set aside.
- Prepare the peppers: Cut each pepper in half. Use a spoon to remove the seeds. Finely dice both peppers and set aside.
- Prepare the veggies: Finely dice the onion, mince the garlic, and chop the parsley. Set aside
- Make the dressing: In a medium bowl, 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: 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 to 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!
