Ezme is a spicy and tangy Turkish salad made from finely chopped vegetables and a bold mix of flavors, including tomatoes, onions, garlic, peppers, and herbs. This refreshing meze is perfect as a side dish or an appetizer, often served alongside grilled meats, kebabs, or fresh bread. The combination of juicy tomatoes and the heat from peppers makes it a vibrant and flavorful addition to any meal.
Servings: 4-6
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 3 ripe tomatoes, finely chopped
- 1 medium onion, finely chopped
- 1-2 green chilies or hot peppers, finely chopped (adjust to taste)
- 1 small cucumber, finely chopped (optional)
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped (optional)
- 1 tablespoon pomegranate molasses (optional, for extra tang)
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon pul biber (Turkish red pepper flakes) or paprika
- 1/2 teaspoon cumin (optional)
Instructions
- Finely Chop the Vegetables: Use a sharp knife to finely chop the tomatoes, onion, green chilies, cucumber (if using), garlic, parsley, and mint. You can also use a food processor for a finer texture, but be careful not to over-process. The consistency should be coarse, not pureed.
- Combine the Ingredients: In a large mixing bowl, combine the finely chopped vegetables. Add the tomato paste, olive oil, lemon juice, pomegranate molasses (if using), and spices (salt, pul biber, and cumin). Mix everything thoroughly until well combined.
- Taste and Adjust: Taste the ezme and adjust the seasoning. Add more salt, lemon juice, or pul biber if desired for extra tang and heat.
- Serve: Transfer the ezme to a serving dish. Drizzle with a bit of olive oil and garnish with additional chopped parsley or mint if desired. Serve cold or at room temperature with fresh pita bread, lavash, or as a side to grilled meats and kebabs.
Things to Consider
- Chopping Technique: The key to a great ezme is finely chopped vegetables, so take your time with the knife. A food processor can help speed things up, but don’t over-blend the ingredients.
- Spice Level: Adjust the amount of chilies and red pepper flakes depending on your heat preference. For a milder version, use bell peppers instead of hot chilies.
- Pomegranate Molasses: This adds a sweet and tangy flavor to the ezme. If you don’t have it, you can substitute with a little balsamic vinegar or omit it entirely.
Tips
- Make Ahead: Ezme tastes even better after sitting for a few hours in the fridge, allowing the flavors to meld together. You can make it ahead and store it in an airtight container for up to 2 days.
- Serving Suggestions: Serve ezme as a refreshing appetizer or as part of a mezze platter alongside hummus, haydari, and grilled meats like kebabs.
- Texture Variations: For a smoother consistency, you can pulse the ingredients a bit longer in the food processor, but traditionally, ezme is meant to have some texture.
This Spicy Turkish Ezme Salad is a zesty and flavorful meze that adds a bold kick to any meal. Whether you enjoy it as an appetizer, side dish, or dip, this vibrant salad is sure to impress with its combination of freshness and spice. Afiyet olsun!