Turkish Ezme (Spicy Turkish Tomato Salad)
Ezme is a vibrant, spicy Turkish condiment or salad made from finely chopped fresh vegetables like tomatoes, peppers, and onions, flavored with pomegranate molasses, olive oil, lemon juice, and spices. Traditionally served as part of a mezze platter or alongside grilled meats and kebabs, Ezme adds a refreshing, tangy, and slightly spicy kick to any meal.The word ezme means “mashed” or “crushed” in Turkish, referring to the finely chopped or lightly pulsed texture. It’s vegan, low-calorie, and gluten-free.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4–6
Ingredients:
Base Vegetables:
3 medium ripe tomatoes, finely chopped or grated
1 medium red bell pepper, finely chopped
1 small green chili or Turkish green pepper (like sivri biber), finely chopped (optional for heat)
1 small red onion or 3–4 spring onions, finely chopped
1 small cucumber, deseeded and finely chopped (optional)
1–2 garlic cloves, minced
Flavoring:
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh mint (or 1 tsp dried mint)
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon pomegranate molasses (adds tangy sweetness)
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes (Aleppo pepper or pul biber preferred)
Salt and black pepper to taste
Instructions:
Step 1: Prepare Vegetables
1. Finely chop all vegetables by hand for traditional texture. For convenience, pulse each ingredient briefly in a food processor separately, then combine.
2. Drain excess juice from tomatoes if very watery to avoid a soupy Ezme.
Step 2: Mix the Ezme
1. Combine tomatoes, peppers, onion, cucumber (if using), and garlic in a bowl.
2. Add parsley, mint, lemon juice, pomegranate molasses, olive oil, cumin, red pepper flakes, salt, and black pepper.
3. Stir well to combine and taste to adjust seasoning.
Step 3: Let It Rest
Let the mixture sit for at least 10–15 minutes before serving to allow flavors to meld. Can be chilled or served at room temperature.
Serving Suggestions:
As a dip with warm pita or lavash bread
Alongside kebabs, kofta, grilled chicken or lamb
Part of a mezze platter with hummus, baba ganoush, and dolma
On top of grains or salads for a flavor boost
Tips & Notes:
Texture matters: Ezme should be finely chopped but not pureed. It should retain a bit of bite.
Use fresh, ripe tomatoes—they’re the star of the dish.
Pomegranate molasses is traditional and gives Ezme its signature sweet-tart flavor. Substitute with a touch of balsamic vinegar if unavailable.
Make it spicier with more chili or a dash of hot sauce.
Best enjoyed fresh, but can be refrigerated for up to 2 days.
Frequently Asked Questions
Q: Can I make Ezme ahead of time?
A: Yes! It tastes even better after a few hours in the fridge. Just stir before serving.
Q: What if I don’t have pomegranate molasses?
A: Substitute with 1 tsp balsamic vinegar and a pinch of sugar or honey.
Q: Is Ezme the same as salsa?
A: It’s similar in texture, but Ezme has distinct Middle Eastern flavors—lemon, pomegranate molasses, cumin, and olive oil—unlike Latin salsas.
Q: Can I freeze Ezme?
A: No. The fresh ingredients lose texture and become watery when thawed.
Q: Is Ezme vegan and gluten-free?
A: Absolutely! It contains no animal products or gluten.
Nutritional Info
Calories: 70
Protein: 1g
Fat: 5g
Carbohydrates: 6g
Fiber: 1.5g
Sugar: 3g
Cholesterol: 0mg
Sodium: 120mg