Ezme
Veg
Vegan
A finely chopped Turkish salsa of ripe tomato, chilli, parsley, onion, and pomegranate molasses — spicy, tangy, and served as a mezze dip with flatbread.
Cuisines
Turkish
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 2 | large tomatoes |
| 1 | medium cucumber |
| 1 | medium onion |
| 1 | green bell pepper |
| 1 tablespoon | tomato paste |
| 2 tablespoons | olive oil |
| 1 tablespoon | pomegranate molasses |
| 1 tablespoon | lemon juice |
| 1 teaspoon | red pepper flakes |
| 1 teaspoon | sumac |
| 1 | small bunch of parsley |
| — | salt to taste |
Instructions
- 1 Finely chop the tomatoes, cucumber, onion, and green bell pepper and place them in a mixing bowl.
- 2 Add the tomato paste, olive oil, pomegranate molasses, and lemon juice to the bowl.
- 3 Mix in the red pepper flakes, sumac, and salt to taste.
- 4 Finely chop the parsley and add it to the mixture.
- 5 Stir all the ingredients together until well combined.
- 6 Let the ezme sit for at least 10 minutes to allow the flavors to meld before serving.
Tips
For a spicier ezme, add more red pepper flakes or a chopped fresh chili.