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Why You’ll Love This Recipe

Turkish Ezme is a vibrant and flavorful dish that brings together fresh vegetables, aromatic herbs, and a tangy, spicy kick. This refreshing salad is commonly served as a side dish or appetizer in Turkish cuisine, pairing wonderfully with pita bread, grilled meats, or kebabs. The balance of tomatoes, peppers, and herbs, along with the tanginess from lemon juice and pomegranate molasses, makes this a unique and mouthwatering accompaniment to any meal. Whether you’re hosting a gathering or looking for a healthy, refreshing dish, Turkish Ezme is sure to be a crowd-pleaser. Turkish Ezme

Ingredients

  • 5 medium-sized tomatoes

  • 1 onion

  • 2 cloves garlic

  • 1/2 jalapeño pepper (adjust to desired spice level)

  • 1 red chili pepper (adjust to desired spice level)

  • 1/2 red bell pepper

  • 1/2 green bell pepper

  • 1/4 cup chopped parsley

  • 2 tbsp lemon juice

  • 2 tbsp tomato paste

  • 2 tbsp pomegranate molasses

  • 3 tbsp olive oil

  • 1/2 tsp salt (adjust to taste)

  • 1/2 tsp red pepper flakes (adjust to taste)

  • 1 tsp sumac

  • 1 tsp dried mint

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prep the Vegetables: Wash and roughly chop the tomatoes, onion, garlic, and peppers. Remove the seeds and membranes from the red and green bell peppers. Slice the jalapeño and chili peppers into smaller pieces.

  2. Process the Mixture: Place the prepared vegetables and chopped parsley into a food processor. Pulse until finely chopped but still chunky (do not puree).

  3. Mix the Ingredients: Transfer the chopped vegetable mixture to a large bowl. Add lemon juice, tomato paste, pomegranate molasses, olive oil, salt, red pepper flakes, sumac, and dried mint. Stir well to combine.

  4. Chill: Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.

  5. Serve: Serve chilled as a side dish or appetizer with pita bread, grilled meats, or kebabs.

Servings and Timing

  • Servings: 6

  • Prep Time: 5 minutes

  • Chill Time: 30 minutes

  • Total Time: 35 minutes

Variations

  • Spice level: Adjust the level of heat by adding more or less of the jalapeño and chili peppers to suit your preference.

  • Herb substitutions: You can experiment with different herbs like cilantro or mint if you prefer a different flavor profile.

  • Pomegranate molasses alternative: If you don’t have pomegranate molasses, you can use a mixture of balsamic vinegar and a bit of honey for a similar tangy-sweet flavor.

Storage/Reheating

  • Storage: Store Turkish Ezme in an airtight container in the fridge for up to 3-4 days.

  • Reheating: This dish is best served chilled and does not require reheating. It will keep its refreshing flavor and texture when served straight from the fridge.

FAQs

1. Can I make Turkish Ezme ahead of time?

Yes, Turkish Ezme actually tastes even better when it’s had time to chill and allow the flavors to meld. Prepare it in advance and store it in the fridge for a few hours or even overnight.

2. Can I adjust the spice level?

Absolutely! You can reduce the amount of jalapeño and chili pepper for a milder version, or increase it for more heat. It’s all about personal preference.

3. Can I use canned tomatoes instead of fresh?

Fresh tomatoes work best for this dish, but if you’re in a pinch, you can use canned tomatoes. Just be sure to drain any excess liquid to maintain the right consistency.

4. Can I serve Turkish Ezme warm?

This dish is typically served chilled, as the flavors are best when allowed to meld in the fridge. However, if you prefer it at room temperature, it’s still delicious!

5. Can I substitute pomegranate molasses with something else?

Pomegranate molasses adds a unique tangy sweetness, but if you don’t have it, you can substitute with a bit of balsamic vinegar and honey for a similar flavor.

6. Can I make this without the food processor?

If you don’t have a food processor, you can finely chop the ingredients by hand. It might take a bit longer, but you’ll still get the chunky texture that defines Turkish Ezme.

7. What can I serve Turkish Ezme with?

Turkish Ezme is often served as a side dish or appetizer alongside grilled meats, kebabs, or pita bread. It’s also delicious as a topping for salads or sandwiches.

8. Can I make Turkish Ezme without the sumac?

Sumac adds a unique tartness, but if you don’t have it, you can leave it out or substitute with a bit of lemon zest for a similar citrusy note.

9. Can I store Turkish Ezme for longer than 3 days?

For the best flavor and texture, it’s recommended to consume Turkish Ezme within 3-4 days. After that, the freshness may start to diminish.

10. Is Turkish Ezme suitable for vegetarians?

Yes, Turkish Ezme is completely vegetarian and can easily be made vegan as well. It’s a great option for anyone following a plant-based diet.

Conclusion

Turkish Ezme is a flavorful, vibrant, and versatile dish that’s perfect for a variety of occasions. With its refreshing combination of fresh vegetables, herbs, and a balance of tangy, spicy, and sweet flavors, this dish will complement any meal. It’s quick to prepare, easy to store, and best when served chilled, making it a great make-ahead appetizer or side dish. Give it a try, and let the bright flavors of Turkish Ezme take your meal to the next level!

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Turkish Ezme

Turkish Ezme

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  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 6 servings
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Description

A flavorful and refreshing Turkish salad, made with tomatoes, peppers, herbs, and spices, served chilled as a side dish or appetizer. Perfect with pita bread, grilled meats, or kebabs.

Ingredients

  • 5 medium-sized tomatoes
  • 1 onion
  • 2 cloves garlic
  • ½ jalapeño pepper (adjust to desired spice level)
  • 1 red chili pepper (adjust to desired spice level)
  • ½ red bell pepper
  • ½ green bell pepper
  • ¼ cup chopped parsley
  • 2 tbsp lemon juice
  • 2 tbsp tomato paste
  • 2 tbsp pomegranate molasses
  • 3 tbsp olive oil
  • ½ tsp salt (adjust to taste)
  • ½ tsp red pepper flakes (adjust to taste)
  • 1 tsp sumac
  • 1 tsp dried mint

Instructions

  1. Prep the Vegetables: Wash and roughly chop the tomatoes, onion, garlic, and peppers. Remove the seeds and membranes from the red and green bell peppers. Slice the jalapeño and chili peppers into smaller pieces.
  2. Process the Mixture: Place the prepared vegetables and chopped parsley into a food processor. Pulse until finely chopped but still chunky (do not puree).
  3. Mix the Ingredients: Transfer the chopped vegetable mixture to a large bowl. Add lemon juice, tomato paste, pomegranate molasses, olive oil, salt, red pepper flakes, sumac, and dried mint. Stir well to combine.
  4. Chill: Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve: Serve chilled as a side dish or appetizer with pita bread, grilled meats, or kebabs.

Notes

  • Adjust the level of heat by adding more or less of the jalapeño and chili peppers.
  • Store in an airtight container in the fridge for up to 3-4 days.
  • Prep Time: 5 minutes
  • Cook Time: undefined
  • Category: Side Dish
  • Method: Chilled, No-Cook
  • Cuisine: Turkish

Nutrition

  • Serving Size: 1 serving
  • Calories: 70
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: undefined
  • Trans Fat: undefined
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

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