📝 About This Recipe
Hailing from the vibrant culinary heart of Southeastern Turkey, Ezme is a masterclass in balance, combining the crunch of garden-fresh vegetables with the deep, smoky heat of traditional Isot pepper. This 'finely chopped' salad is more than a condiment; it is a refreshing, zesty explosion of flavor that awakens the palate before a feast of grilled meats. The secret lies in hand-chopping the ingredients to achieve a juicy, salsa-like consistency that perfectly captures the essence of Mediterranean hospitality.
🥗 Ingredients
The Vegetable Base
- 4 medium Roma Tomatoes (very ripe, peeled and seeds removed)
- 2 pieces Green Sivri Biber (Turkish long peppers or substitute with Italian frying peppers)
- 1/2 Red Bell Pepper (finely minced)
- 1 small Red Onion (very finely diced)
- 3 cloves Garlic (minced into a paste with a pinch of salt)
- 1/2 English Cucumber (peeled and finely diced)
Herbs and Aromatics
- 1/2 bunch Flat-leaf Parsley (stems removed, finely chopped)
- 1/4 cup Fresh Mint (leaves only, finely chiffonaded)
- 2 pieces Scallions (white and light green parts only)
The Dressing and Spice
- 2 tablespoons Pomegranate Molasses (authentic Nar Ekşisi for tang)
- 4 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Tomato Paste (concentrated)
- 1 tablespoon Biber Salçası (Turkish hot pepper paste)
- 1 teaspoon Pul Biber (Aleppo pepper flakes)
- 1/2 teaspoon Isot Biber (Urfa Biber for a smoky, dark finish)
- 1/2 Lemon (freshly squeezed juice)
- 1 teaspoon Sumac (for a bright, citrusy punch)
- 1 teaspoon Sea Salt (to taste)
👨🍳 Instructions
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1
Start by prepping the tomatoes: score a small 'X' on the bottom of each tomato and blanch in boiling water for 30 seconds, then shock in ice water to easily peel the skins.
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2
Halve the peeled tomatoes and scoop out the watery seeds. This prevents the Ezme from becoming too soupy.
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3
Using a sharp chef's knife, finely mince the tomatoes until they are almost a coarse pulp, but still retain some texture. Transfer to a fine-mesh sieve set over a bowl to drain excess liquid for 5 minutes.
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4
Finely dice the red onion, green peppers, and red bell pepper. The goal is a uniform, tiny dice roughly the size of a grain of rice.
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5
In a small mixing bowl, whisk together the tomato paste, Turkish pepper paste (Biber Salçası), pomegranate molasses, olive oil, and lemon juice until a smooth emulsion forms.
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6
Stir the Pul Biber, Isot, Sumac, and salt into the dressing, allowing the dried spices to bloom in the oil and molasses.
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7
Finely chop the parsley, mint, and scallions. Ensure the herbs are very dry before chopping to prevent them from bruising or turning into a paste.
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8
In a large glass bowl, combine the drained tomatoes, diced peppers, onions, cucumber, and the garlic paste.
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9
Pour the dressing over the vegetables and toss gently with a large spoon until every piece is vibrantly coated.
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10
Fold in the chopped herbs at the very end to maintain their bright green color and fresh aroma.
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11
Taste and adjust seasoning; you may want an extra drizzle of pomegranate molasses for sweetness or more Isot for heat.
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12
Cover and refrigerate for at least 30 minutes before serving. This 'marinating' time is crucial for the flavors to meld together.
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13
Transfer to a shallow serving plate, smoothing the top with the back of a spoon, and garnish with a sprig of mint or a few whole walnuts.
💡 Chef's Tips
Avoid using a food processor if possible; the high speed can aerate the tomatoes and turn the salad into a pale orange foam rather than a vibrant red salsa. If your tomatoes aren't perfectly ripe, add a pinch of sugar to the dressing to balance the acidity. Always drain the tomatoes; the salad should be juicy enough to dip bread into, but not a soup. For a deeper umami flavor, you can add a tablespoon of finely crushed walnuts directly into the mix. Use authentic Turkish Isot (Urfa Biber) if you can find it; its unique chocolatey-smoky heat is what defines a true Ezme.
🍽️ Serving Suggestions
Serve as part of a classic Mezze spread alongside creamy Hummus and smoky Baba Ganoush. Pair with hot, puffed Lavaş bread or toasted pita triangles for dipping. It is the quintessential accompaniment to grilled Adana Kebab or Lamb Shish. Serve with a side of cold Ayran (Turkish yogurt drink) to balance the spicy heat. Use it as a vibrant topping for Lahmacun (Turkish pizza) for an extra layer of freshness.