Spicy Turkish Ezme

Authentic Turkish ezme relies on meticulous hand-chopping and draining excess tomato juice to achieve its signature thick texture without becoming watery. By omitting heavy tomato paste and using a balanced amount of heart-healthy olive oil, we preserve the fresh, vibrant flavors of the vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3 medium ripe tomatoes (peeled, seeded, and very finely chopped) · 94 kcal in the whole recipe
• 2 green chili peppers, finely chopped · 8 kcal in the whole recipe
• 1 small red capia pepper, finely chopped · 19 kcal in the whole recipe
• 1 small red onion, finely chopped · 20 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1/2 bunch of fresh parsley, finely chopped · 7 kcal in the whole recipe
• 1 tablespoon hot pepper paste · 19 kcal in the whole recipe
• 2 tablespoons extra virgin olive oil · 234 kcal in the whole recipe
• 1 tablespoon pure pomegranate molasses · 44 kcal in the whole recipe
• 1 tablespoon freshly squeezed lemon juice · 3 kcal in the whole recipe
• 1 teaspoon sumac, 1 teaspoon dried mint, 1 teaspoon isot (Turkish chili flakes), and 1/2 teaspoon salt

Method

1. Finely chop the peeled and seeded tomatoes, peppers, onion, garlic, and parsley by hand using a sharp knife. Avoid using a food processor to prevent them from turning into a watery puree.

   

2. Place the chopped vegetables in a fine-mesh strainer and let them drain for about 10 minutes to remove excess juice, ensuring a thick and rich texture.

   

3. In a mixing bowl, whisk together the hot pepper paste, extra virgin olive oil, pomegranate molasses, lemon juice, sumac, dried mint, isot, and salt until smooth.

   

4. Add the drained vegetables to the bowl and gently fold them into the dressing. Let the ezme rest in the refrigerator for 15-20 minutes before serving to let the flavors marry.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.