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Ezme tomato dip served with fresh bread
Vibrant, finely hand-chopped spicy tomato and vegetable salad

Turkish Ezme

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
'Acılı Ezme' (spicy mash) is a symbol of Turkish hospitality, arriving automatically at the table with fresh bread in almost every kebab shop. It is not a cooked sauce, but a kind of 'salsa' where the technique lies in hand-chopping. Mechanical blending destroys vegetable cell walls, making the result watery – whereas knife-cut vegetables retain their texture and freshness.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 75 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Large, sharp chef's knife
  • Chopping board
  • Sieve or colander (for draining excess juice)
  • Mixing bowl

Instructions

1 ✓

Dip the tomatoes in hot water for 10 seconds, then peel. Cut in half and scoop out the seedy, watery inside (keep this for something else). Cut the flesh into very tiny, 2-3 mm cubes.

Tip: Removing skin and seeds is important so the dip isn't watery but remains fleshy in texture.
2 ✓

Chop the green chilli, parsley, and garlic as finely as possible with a knife.

Tip: Never use a food processor, as it turns vegetables to mush. Hand cutting preserves crunchiness.
3 ✓

Place all chopped vegetables in a sieve, sprinkle with salt, and let stand for 10 minutes to drain excess juice.

Tip: Salt helps extract moisture from cells (osmosis), concentrating flavours.
4 ✓

Place the drained vegetables in a bowl. Mix in the olive oil, lemon juice, pomegranate molasses, and red pepper flakes.

Tip: Good quality olive oil acts as a seasoning here too, giving body to the dip.
5 ✓

Taste and adjust flavours if needed (sour-spicy-salty balance). Refrigerate for at least 30 minutes before serving.

Tip: During resting, flavours meld ('marry').

Recipe FAQ

What is pomegranate molasses?
'Nar Ekşisi' is a thick, tart syrup, the 'balsamic vinegar' of Turkish cuisine. If unavailable, use balsamic vinegar or a bit more lemon juice and honey.
Why did it get soupy?
Tomatoes and salting release juice. After chopping, it is worth leaving the vegetables in a sieve to drain before mixing.

Ingredients

  • 4 whole ripe tomatoes
  • 20 g fresh parsley
  • 1 whole green chilli (or pointed hot pepper)
  • 2 cloves garlic
  • 30 ml extra virgin olive oil
  • 10 ml fresh lemon juice
  • 1 pinch salt
  • 1 tsp Turkish red pepper flakes (Pul Biber) or plain paprika
  • 10 ml pomegranate molasses (Nar Ekşisi)