Ezme (Spicy Tomato Dip)

A traditional Turkish mezze - fresh, spicy, and bursting with flavor

 

Ingredients

Main Vegetables

• 4-5 large ripe tomatoes, finely diced
• 2 medium red bell peppers, finely diced
• 1 large red onion, finely diced
• 2-3 hot peppers (jalapeño or serrano), finely minced
• 3-4 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped

Seasoning & Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons pomegranate molasses (or lemon juice)
• 1 tablespoon tomato paste
• 1 teaspoon red pepper flakes (Aleppo pepper preferred)
• 1 teaspoon ground cumin
• 1/2 teaspoon sumac (optional)
• Salt and black pepper to taste

Instructions

Preparation

1. Prepare vegetables: Wash and finely dice all vegetables. The key to good ezme is uniform, small dice - aim for pieces about 1/4 inch or smaller.

2. Salt the tomatoes: Place diced tomatoes in a colander, sprinkle with 1 teaspoon salt, and let drain for 15-20 minutes to remove excess moisture.

Making the Ezme

3. Combine vegetables: In a large mixing bowl, combine the drained tomatoes, diced bell peppers, red onion, hot peppers, and minced garlic.

4. Add herbs: Fold in the chopped parsley and mint.

5. Make dressing: In a small bowl, whisk together olive oil, pomegranate molasses, tomato paste, red pepper flakes, cumin, and sumac.

6. Mix everything: Pour the dressing over the vegetables and mix thoroughly. Season with salt and pepper to taste.

7. Rest and serve: Let the ezme rest for at least 30 minutes at room temperature to allow flavors to meld. Can be refrigerated for up to 2 hours before serving.

Serving Suggestions

• Serve with warm pita bread, lavash, or Turkish flatbread
• Use as a topping for grilled meats or kebabs
• Enjoy as part of a mezze platter with hummus, baba ganoush, and olives
• Great as a fresh salsa with grilled fish

Tips for Best Results

• Knife skills matter: The finer and more uniform your dice, the better the texture
• Don't skip the salting: This removes excess water and concentrates flavors
• Adjust heat: Start with less hot pepper and add more to taste
• Fresh is best: Ezme is best consumed within 24 hours
• Pomegranate molasses: This adds authentic tangy-sweet flavor, but lemon juice works as substitute

Storage

Store covered in refrigerator for up to 2 days. Bring to room temperature before serving and give it a good stir.

Serves 6-8 as an appetizer