Ezme – A Turkish Dip/Mezze - Ezme is a well loved Turkish Dip. It is quick to make and always delivers on taste. Some days you want something fresh, bold, and full of flavour and that’s exactly what Ezme is all about. It is far more than a simple side dish, it’s a vibrant reflection of Ottoman culinary heritage. This zesty, finely chopped salad is a staple of Turkish mezze culture, bringing together juicy tomatoes, peppers, onions, fresh herbs, and a gentle kick of spice. I am a huge fan of Turkish cuisine and as such, Ezme is something we make all the time. There are 2 versions of Ezme, this one and the spicy one (also called Acılı Ezme, meaning ’spicy mash’). Try it alongside Adana Kebab, Sumac Onions and Tomato, Onion and Parsley Salad.
Jump to:
What is Ezme?
Ezme is a Turkish mezze (starter) that combines vegetables, herbs, and spices into a finely chopped, salsa-like dip. It’s served alongside kebabs like the well known and much loved Adana Kebab, grilled meats, or simply with warm bread.
The word “ezmek” in Turkish means “to crush” or “to mash”, which explains how the dish is prepared: everything is finely minced (almost crushed) by hand or pulsed in a food processor. The traditional way is to do it by hand but it is a very lenghty process so I get the food processor out, so that I can be done in minutes.
What makes Ezme so special is its ability to transform the table, adding colour, freshness, and a burst of flavour that encourages sharing and lingering over a meal. In many ways, it represents the heart of Turkish dining where simple ingredients that are prepared with care are enjoyed together.
Historical Context
Ezme belongs to a broader tradition of mezze culture that spans the Middle East, North Africa, and South Asia. These regions are linked not just by trade but also by Islam’s spread and the mingling of communities across centuries.
'The word meze, used in all the cuisines of the former Ottoman Empire, is borrowed from the Turkish meze ('appetizer'), which was in turn borrowed from the Persian مَزه maze ('taste' or ‘relish’)'. Wikipedia
Ottoman Influence: During the Ottoman Empire, food was a powerful tool of hospitality. Spreads of small plates like Ezme were shared to welcome guests, a practice deeply rooted in Islamic principles of generosity.
Symbol of Togetherness: In many households today, Ezme isn’t just food, it’s part of the ritual of sharing, reminding us of the emphasis of community and shared meals.
Why You’ll Love Ezme
Bright and Fresh: A perfect counterbalance to grilled meats.
Quick and Easy: Comes together in 15 minutes, yet feels restaurant worthy.
Ingredients You’ll Need
Vegetables
Tomatoes - Tomatoes are the star of the show and it is best to make this recipe when tomatoes are at their best. You want to use ripe, juicy, firm tomatoes that are full of flavour. Any tomatoes work.
Peppers - We use 2 types of Peppers. Turkish Green Peppers (sivri biber) and 1 Red Pepper or Kapya Biber. I use Romano Peppers instead. If you want to make the spicy version popular in Gaziantep, at this stage you can add Green or Red Chillies or Jalapeños.
Onions - We use Red Onions in this recipe. White Onions also work.
Garlic - Fresh Garlic cloves are used here. I would not recommend using Garlic Powder or granules. This recipe is all about fresh ingredients.
Parsley - Use flat leaf parsley but if you can’t find it, curly also works.
Dressing
Extra Virgin Olive Oil - Use a good quality Oil here. It makes all the difference.
Pomegranate Molasses - An essential store cupboard ingredient when it comes to Turkish recipes.
Turkish Pepper Paste - Use Biber Salcasi if you prefer some heat like me, or use any regular concentrated tomato paste.
Aleppo Pepper - aka Pul Biber which translates to Chilli Pepper. Use Cayenne or Chilli of you can’t find it. You can add less if the quantity feels like too much for you.
Sumac - This adds a lovely tart flavour. If you cannot find it, add a squeeze of Lemon Juice.
Salt and Pepper - I always prefer coarse Black Pepper over fine.
How to make it
Please scroll to the recipe card at the bottom of the page for ingredient measurements and a detailed recipe:
You have 2 options here:
Finely chop everything individually first with a sharp kinfe and then together for a chunkier and more authentic salsa like Ezme. This will take some time (and require a large chopping board). Think 15-20 minutes at least.
Or take the short cut - Whizz it all in a food processor.
To do this, blend the Tomatoes separately and then do the other ingredients whilst the tomatoes strain over a bowl in a sieve.
Add the remaining Vegetables and pulse.
Add the Tomatoes back in to the processor and very briefly pulse the ingredients together.
Whichever option you choose, the next step is to add the Dressing ingredients to a bowl and whisk together and then add the Veg to the dressing. Mix well and then taste and adjust the seasoning.
Serve immediately with warm bread, grilled kebabs, or as part of a mezze platter.
How to serve Ezme
You can serve Ezme in a variety of ways:
- As a dip or side salad on a hot day with some hot bread like Turkish Pide, Simit, Pitta Bread or even bouncy Focaccia. Even tortilla chips work!
- It goes well with all BBQ’d food such as Kebabs, Grilled Chicken or Prawns.
- Serve as part of a Mezze platter with other well known dips such as Haydari, Cacik, Patlican Ezmesi or serve it as part of a Tapas table (Or as part of picky bits). It goes beautifully with Cilbir.
Tips and Variations
- Not a chilli fan? - Reduce the heat and let the lemon and pomegranate molasses shine.
- Make it ahead - Ezme tastes even better after resting for an hour in the fridge as the flavours meld beautifully.
- Add Dry Mint - Add some dry Mint for a different flavour profile.
- Do it the traditional way - Finely chop everything individually first with a sharp kinfe and then together for a chunkier and more authentic salsa like Ezme. This will take some time (and require a large chopping board). Think 15-20 minutes at least.
How to store Ezme
Ezme is best served immediately but it keeps fresh for a few hours when stored in the fridge.
Leftovers keep well in an airtight container for up to 1 day in the fridge. It can last longer (up to 2-3 days) but it does lose some vibrancy and does loosen somewhat. Ezme cannot be frozen.
More Turkish Recipes:
Authentic Turkish Tomato, Parsley and Red Onion salad
Izmir Kofte – Baked Turkish meatballs with Potatoes in tomato sauce
Adana Kebab - Turkish Lamb Kebabs
Easy Homemade Turkish Chicken Doner Kebab
rate and leave a comment
Did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. Your reviews make our day and your tips help others to find our recipes and enjoy them too! you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.
Ezme – A Turkish Dip/Mezze
Ingredients
Vegetables
- 300 g Tomatoes Or 3 large tomatoes, any
- 2 Turkish Green Peppers or 1 green bell pepper
- 1 Romano Pepper or Red Bell Pepper
- ½ large Red Onion
- Small bunch Flat Parsley Leaves
- 2 Garlic Cloves crushed
Dressing
- 2 tablespoon Turkish Pepper Paste
- 1 ½ tablespoon Pomegranate Molasses
- 60 ml Extra Virgin Olive Oil
- 1 tablespoon Aleppo Pepper
- 1 ½ tablespoon Sumac
- Salt and Pepper around ½ teaspoon each
Instructions
- Place the tomatoes in a food processor and pulse till finely chopped. Empty into a sieve, add a sprinkling of Salt and leave over a bowl to strain.
- Add Green Peppers, Red Peppers, Onions, Parsley and Garlic to the processor and pulse until finely chopped.
- Add tomatoes back into the blender and pulse just till the vegetables are combined.
- Make the dressing - Combine all the ingredients for the dressing in a medium sized bowl and whisk together to combine.
- Add the Vegetables to the dressing and mix well.
- Mix well and then taste and adjust the seasoning.
- Serve immediately with warm bread, grilled kebabs, or as part of a mezze platter.
Notes
How to serve Ezme
You can serve Ezme in a variety of ways:- As a dip or side salad on a hot day with some hot bread like Turkish Pide, Simit, Pitta Bread or even bouncy Focaccia. Even tortilla chips work!
- It goes well with all BBQ’d food such as Kebabs, Grilled Chicken or Prawns.
- Serve as part of a Mezze platter with other well known dips such as Haydari, Cacik, Patlican Ezmesi or serve it as part of a Tapas table (Or as part of picky bits). It goes beautifully with Cilbir.
Tips and Variations
- Not a chilli fan? - Reduce the heat and let the lemon and pomegranate molasses shine.
- Make it ahead - Ezme tastes even better after resting for an hour in the fridge as the flavours meld beautifully.
- Add Dry Mint - Add some dry Mint for a different flavour profile.
- Do it the traditional way - Finely chop everything individually first with a sharp kinfe and then together for a chunkier and more authentic salsa like Ezme. This will take some time (and require a large chopping board). Think 15-20 minutes at least.
Leave a Reply