Ezme — a fiery Turkish chopped salad of tomatoes, peppers and onion bound with pepper paste, pomegranate molasses and sumac. A zingy, spicy meze for scooping with bread.
Ezme is a bright, zingy Turkish meze — a finely chopped salad of tomatoes, peppers and onion lifted with pomegranate molasses, sumac and pul biber. Fresh, tangy and gently spiced, it's the kind of dish that wakes up the whole table. Scoop it with warm flatbread or serve it alongside grilled meats as part of a mezze spread.
Prep 20 min
Total 20 min
Easy
- 3 Large Tomato
- 1 medium Romano Pepper
- 1 medium Green Chilli
- 1 small Onion
- 2 cloves minced Garlic
- 25g Parsley
- 2 tablespoons Red Pepper Paste
- 1 tablespoon Tomato Puree
- 2 tablespoons Pomegranate Molasses
- 1 tablespoon Pul Biber
- 2 tsp Sumac
- 1 tablespoon Dried Mint
- 60 ml Extra Virgin Olive Oil
Video
Preparation
- Put the tomatoes and all the peppers in a food processor and blitz until finely chopped, then tip into a sieve set over a bowl and leave to strain. Add the onion, garlic and parsley to the processor and blitz until finely chopped, then set aside.
- Add the red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the olive oil to a serving bowl and whisk well into a sauce. Tip in the blitzed onion mixture and the strained pepper mixture with 1 tsp flaky sea salt, stir well, then drizzle with the remaining olive oil to serve.
Tips from the ZestyPlate Kitchen
- Strain the blitzed tomatoes and peppers well so the ezme is thick and scoopable rather than watery.
- Chop or pulse everything finely but not to a purée — you want a little texture.
- Pomegranate molasses and sumac are the soul of the dish; don't substitute them out if you can help it.
- Let it rest for half an hour before serving so the flavours mingle and deepen.
Frequently Asked Questions
Traditionally it has a gentle warmth from pul biber and fresh chilli. Adjust the chilli to your taste — it should be lively but not overwhelming.
Both are available in Middle Eastern and Turkish grocers and increasingly in supermarket world-food aisles. They're worth seeking out for authentic flavour.
Yes — it keeps in the fridge for a couple of days and the flavour improves. Drain off any liquid and give it a stir before serving.
Warm pita or flatbread for scooping, or as a relish alongside grilled lamb, chicken or kebabs in a mezze spread.
