Ezme – A Turkish Dip/Mezze
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.
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.
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. Tried this recipe?Let us know how it was!
