Bring the flavors of Turkey into your home with this easy, authentic Turkish Ezme Recipe! Commonly served with a side of bread or as a dip for kebabs, it’s fresh, flavorful, and easy to make.
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What Is Ezme?
A popular appetizer, dip, spread, spread, or salad in Turkey, ezme is a Turkish word that means “crushed” or “smashed”. This is fitting because the dish is made by combining finely diced or processed veggies, herbs, and other ingredients until they form a sort of paste.
Every region has its own variation of the dish. However, in general, it is largely made up of tomatoes and olive oil. Other variations, referred to as acili ezme, hot chili peppers, or red pepper flakes for a bit of a kick.
What Is Ezme Made Of?
As mentioned, every meze recipe will look slightly different. However, for our version, we use a variety of ingredients to create a flavor that is sweet, spicy, savory, and completely irresistible!
Here’s what you need:
- Veggies – Tomatoes, yellow onion, garlic, red bell pepper, green bell pepper, jalapeños, and chili peppers form the base of the dish, adding lots of flavor, nutrients, crunch, and heat.
- Fresh Parsley – Used to balance out some of the spice.
- Lemon Juice – Fresh lemon juice is best, but bottled varieties work, too.
- Tomato Paste – Used to thicken the recipe and add extra depth.
- Pomegranate Molasses – A staple ingredient in Middle Eastern cooking, pomegranate molasses has a sweet, fruity flavor we adore.
- Olive Oil – Used to thin out the mixture and create a richer taste.
- Seasonings – Salt, red pepper flakes, sumac, and dried mint create a rich flavor that is savory, earthy, spicy, and refreshing.
Note: Some people also include walnuts for added richness and cucumbers for a bit of added crunch and refreshing flavor.
How to Make an Easy Ezme Recipe with Zero Cooking
With zero cooking required and the help of a food processor, this ezme recipe comes together incredibly quickly.
- Prepare the Veggies. Wash and roughly chop the tomatoes, onion, and garlic. Remove the seeds and membranes from the peppers. Slice the remaining veggies into smaller pieces.
- Process. Add the vegetables and parsley to a food processor fitted with a chopping or mixing blade, and pulse until they’re finely chopped and combined. Be careful not to overprocess! You want a chunky consistency, not a puree.
- Combine. Transfer the mixture to a large mixing bowl, and add the remaining ingredients. Stir to combine, and adjust the seasonings to suit your preferences.
- Chill. Cover the ezme salad, and chill in the fridge before serving.
Serve your ezme salad as a side dish or appetizer with a side of pita bread or on a mezze platter with other dips and snacks like spanakopita triangles, hummus, baba ganoush, muhammara, labne, or pita chips.
Common Questions About This Turkish Ezme Recipe
We recommend it! It’s not totally necessary, but it can help improve the texture of the dip.
No, canned tomatoes have a different flavor and texture that does not work well with this recipe.
Yes, feel free to prepare this recipe in advance, and keep it stored in the fridge.
Transferred to an airtight container, ezme will stay fresh in the fridge for up to three to four days.
We do not recommend freezing ezme as it will become watery and mushy once thawed.
More Easy Appetizer Recipes
Looking for more easy appetizers or snacks you can whip up in minutes? We’ve got you covered with the options below!
- Cucumber Cottage Cheese Dip
- Easy Bread Dipping Oil
- Za’atar Hummus with Olive Tapenade
- Feta Board with Marinated Olives
Turkish Ezme Recipe
- 5 medium-sized tomatoes
- 1 onion
- 2 cloves garlic
- 1/2 jalapeño pepper adjust to your desired level of spiciness
- 1 red chili pepper adjust to your desired level of spiciness
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/4 cup chopped parsley
- 2 Tablespoons lemon juice
- 2 Tablespoons tomato paste
- 2 Tablespoons pomegranate molasses
- 3 Tablespoons olive oil
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon red pepper flakes adjust to taste
- 1 teaspoon sumac
- 1 teaspoon dried mint
- Wash and roughly chop the tomatoes, onion, and garlic.5 medium-sized tomatoes, 1 onion, 2 cloves garlic
- Remove the seeds and membranes from the red and green peppers.
- Slice the jalapeño, red chili pepper, red pepper, and green pepper into smaller pieces for easier processing.1/2 red bell pepper, 1/2 jalapeño pepper, 1 red chili pepper, 1/2 green bell pepper
- Place all the prepared vegetables (tomatoes, onion, garlic, peppers), and chopped parsley into a food processor fitted with a chopping or mixing blade.1/4 cup chopped parsley
- Pulse the ingredients in the food processor until they are finely chopped and well combined. Be careful not to over-process; the mixture should still have a chunky texture. It should not be a puree!
- Transfer the chopped vegetable and parsley mixture to a large bowl.
- Add the lemon juice, tomato paste, pomegranate molasses, olive oil, salt, red pepper flakes, sumac, and dried mint to the bowl. Stir to combine and coat.2 Tablespoons lemon juice, 2 Tablespoons tomato paste, 2 Tablespoons pomegranate molasses, 3 Tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes, 1 teaspoon sumac, 1 teaspoon dried mint
- Adjust the seasonings if needed, adding more salt, lemon juice, or pomegranate molasses if desired.
- Cover the ezme salad, and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and develop.
- Serve the Ezme salad as a side dish or appetizer with pita bread or as a condiment with grilled meats or kebabs.
- Store in an airtight container in the fridge for up to 3-4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.