I enjoy how simple yet flavorful this Ezme is. It requires no cooking, just fresh ingredients and a few spices to bring everything to life. The balance of spicy, tangy, and savory flavors makes it irresistible, especially when served alongside grilled meats or kebabs. I also love that it’s vegan, healthy, and can be made ahead of time, allowing the flavors to meld beautifully before serving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 large tomatoes, firm and fresh 1 medium white onion 1 green bell pepper 1 red bell pepper 2 cloves garlic, minced 1/2 cup fresh parsley, finely chopped 1 tbsp tomato paste Juice of 1 lemon 2 tbsp extra virgin olive oil 1 tsp kosher salt 1/2 tsp black pepper 1/2 tsp Aleppo pepper 1 tsp sumac
Directions
I start by finely dicing the tomatoes, onion, green bell pepper, and red bell pepper. Sometimes, I pulse them in a food processor until finely chopped but not pureed.
I transfer the chopped vegetables into a large mixing bowl, then stir in the minced garlic and chopped parsley.
I add the tomato paste, lemon juice, olive oil, salt, black pepper, Aleppo pepper, and sumac.
I mix everything well until the ingredients are evenly combined.
I taste and adjust the seasoning if needed.
Finally, I cover the bowl and refrigerate the Ezme for at least 30 minutes to let the flavors develop.
I like serving it chilled or at room temperature with warm flatbread, pita, or alongside grilled meats.
Servings and Timing
This recipe makes about 4 servings. The prep time takes around 20 minutes, and since there’s no cooking involved, the total time is also 20 minutes. It’s ideal for preparing in advance and serving cold or at room temperature.
Variations
Sometimes I make Ezme spicier by adding extra Aleppo pepper or a finely chopped fresh chili. For a smoky twist, I use roasted red peppers instead of fresh ones. When I want more texture, I chop the vegetables by hand rather than using a processor. I’ve also added a drizzle of pomegranate molasses for sweetness or a handful of mint for a refreshing touch. Each variation brings a unique character to the dish while keeping its authentic Turkish charm.
Storage/Reheating
I store Ezme in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify over time, making it even tastier the next day. Since it’s a fresh, uncooked salad, I don’t reheat it—instead, I serve it cold or allow it to sit at room temperature for 15 minutes before serving.
FAQs
What does Ezme mean?
Ezme means “crushed” or “mashed” in Turkish, referring to the finely chopped texture of this traditional salad.
Is Ezme supposed to be spicy?
Traditionally, Ezme has a bit of heat. I adjust the spiciness by adding more Aleppo pepper or a small chili to suit my taste.
Can I use a food processor?
Yes, I sometimes use a food processor to save time, but I prefer chopping by hand for the best texture.
What can I serve Ezme with?
I love serving it with kebabs, grilled chicken, pita bread, or as a topping for grilled fish.
Can I make Ezme ahead of time?
Absolutely. In fact, I prefer to make it a few hours ahead so the flavors have time to meld together.
What if I can’t find Aleppo pepper?
I substitute it with a mix of paprika and a pinch of cayenne pepper for a similar flavor.
Can I add other herbs?
Yes, fresh mint or dill work beautifully with the traditional parsley base.
Is Ezme similar to salsa?
It’s similar in texture, but Ezme has a distinct Mediterranean flavor profile with olive oil, lemon, and sumac.
How do I keep it from getting watery?
I drain the tomatoes slightly before mixing to prevent excess liquid in the salad.
Can I use canned tomatoes?
I prefer fresh tomatoes for the best flavor and texture, but if I must, I use high-quality canned ones and drain them thoroughly.
Conclusion
I love making Turkish Ezme because it’s fresh, vibrant, and packed with authentic Mediterranean flavors. It’s one of those dishes that effortlessly complements any meal while standing out on its own. Whether I’m serving it as a dip, a salad, or a side for grilled meats, Ezme always brings a burst of freshness and color to the table.
Turkish Ezme is a vibrant, finely chopped salad or dip made with fresh tomatoes, peppers, onions, parsley, and a blend of Mediterranean spices. It’s refreshing, tangy, slightly spicy, and perfect as a side, appetizer, or dip for bread.
Ingredients
3 large tomatoes, firm and fresh
1 medium white onion
1 green bell pepper
1 red bell pepper
2 cloves garlic, minced
1/2 cup fresh parsley, finely chopped
1 tablespoon tomato paste
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Aleppo pepper
1 teaspoon sumac
Instructions
Finely dice the tomatoes, onion, green bell pepper, and red bell pepper, or pulse them in a food processor until finely chopped but not pureed.
Transfer the chopped vegetables into a large mixing bowl.
Add minced garlic and chopped parsley to the bowl.
Stir in tomato paste, lemon juice, olive oil, salt, black pepper, Aleppo pepper, and sumac.
Mix well until all ingredients are evenly combined.
Taste and adjust seasoning if needed.
Cover and refrigerate for at least 30 minutes to let the flavors develop.
Serve chilled or at room temperature with flatbread, pita, or grilled meats.
Notes
For extra spice, add more Aleppo pepper or a finely chopped chili.
Use roasted red peppers for a smoky variation.
Add a drizzle of pomegranate molasses for sweetness or fresh mint for a refreshing touch.
Drain tomatoes before mixing to prevent excess liquid.
Store in the refrigerator for up to 3 days; serve cold or at room temperature.
