Turkish Acili Ezme Recipe – Turkey Special
Dive into the vibrant world of Turkish cuisine with this spicy mezze—Turkish Acili Ezme, a bold tomato-pepper relish that’s hand-chopped to preserve freshness and texture. With juicy tomatoes, fiery peppers, aromatic parsley, and a tangy dressing of lemon juice, olive oil, and pomegranate molasses, this zesty salad brings a punch of flavor to your table in under 20 minutes.
- Prep Time10 min
- Total Time10 min
Turkish Acili Ezme Ingredients :
- 3 medium tomatoes, finely chopped
- 1 medium onion, finely chopped
- 1 cucumber, finely chopped (optional)
- 2-3 green bell peppers, finely chopped (or 1 red pepper for sweetness)
- 2-3 small red chili peppers (or 1-2 tsp red pepper flakes, adjust to taste)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp pomegranate molasses (optional, for sweetness and tang)
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp ground cumin
- 1/2 tsp paprika (smoked or sweet)
- Salt and pepper, to taste
How to make Turkish Acili Ezme :
Prepare the Vegetables:Finely chop the tomatoes, onion, green peppers, and chili peppers (if using fresh). You can use a food processor for faster results, but ensure the vegetables are finely chopped, not pureed.
Mix the Ingredients:In a large mixing bowl, combine the chopped tomatoes, onion, peppers, and chili (or red pepper flakes). Add the chopped parsley and mix well.
Make the Dressing:In a small bowl, whisk together the olive oil, pomegranate molasses, red wine vinegar (or lemon juice), cumin, paprika, salt, and pepper.
Combine and Toss:Pour the dressing over the chopped vegetables and mix everything together until well combined. Taste and adjust the seasoning if needed, adding more salt, vinegar, or spice to suit your preferences.
Let it Sit:Allow the Ezme to sit for 15-20 minutes at room temperature, or refrigerate it for up to an hour to let the flavors meld.
Serve:Serve Ezme chilled or at room temperature as a side dish with grilled meats, kebabs, or flatbread, or as part of a Turkish meze platter.
Recipe Notes:
Feel free to adjust the heat—remove seeds from the chilies for milder flavor or leave them in for extra kick.
Allow the salad to rest before serving (about 30 minutes in the fridge) so the flavors meld beautifully.
This Acili Ezme is best when you serve with pita, fresh bread, or alongside kebabs for dipping and scooping.
