Pomegranate molasses takes 6 months to reduce from fresh juice, giving Turkish ezme its signature sweet-tart punch.
Ezme
Dive into the vibrant world of Ezme, a beloved Turkish dip that bursts with zest and spice! This refreshing blend features ripe tomatoes, aromatic parsley, and a kick of red pepper, making it the perfect companion for warm pita or grilled meats. Whip it up in no time for a flavor-packed addition to your next gathering!
Prep
20
min
Cook
10
min
Serves
4
people
Level
beginner
The Story
This Turkish ezme salsa emerged from Ottoman palace kitchens in the 16th century when Suleiman the Magnificent's chefs discovered that finely dicing vegetables instead of grinding them created a chunky relish that wouldn't turn into mush during long military campaigns—essentially Turkey's answer to Mexican pico de gallo, but with pomegranate molasses instead of lime and enough sumac to make your cheeks pucker like a proper Ottoman courtier.
Regional Twist
In Gaziantep province, they double the isot pepper and add crushed walnuts to their ezme, turning the tomatoes almost burgundy-black from the smoky pepper paste while the nuts provide fat that mellows the heat.
📝 Ingredients
Shopping List
- 1 cup mint
- 1 cup parsley
- 1 tbsp (15 ml) pomegranate molasses
- 1 tsp (5 ml) sumac
- 1 tbsp (15 ml) tomato paste
- 3 tomatoes
Pantry Items
Amounts also listed in instructions below
- fresh chili peppers (to taste)
- garlic (to taste)
- green bell peppers (to taste)
- isot pepper (to taste)
- lemon juice (to taste)
- 4 tbsp (59 ml) olive oil
- onion (to taste)
- pepper paste (to taste)
- red bell peppers (to taste)
- Salt
👨🍳 Instructions
- 1
Finely chop the tomatoes, peppers, onion, chili, and garlic as finely as possible.
- 2
In a bowl, mix the tomato paste, pepper paste, and olive oil.
- 3
Add the finely chopped vegetables and mix everything well.
- 4
Season with sumac, isot pepper, salt, pomegranate molasses, and lemon juice.
- 5
Finally, finely chop the parsley and mint and mix them in.
- 6
Combine by hand, do not blend – Ezme should have texture.
- 7
Let it sit briefly, then serve with fresh bread.
💡 Pro Tips
- ✓Dice vegetables to 2-3mm uniform pieces using a sharp knife rather than a food processor, as cellular damage from blunt crushing releases excess water and creates mushiness.technique2-3mm pieces
- ✓Salt the diced tomatoes and let them drain for 15-20 minutes before mixing to remove 30-40% of their water content, preventing a watery ezme.timing15-20 minutes
- ✓Toast sumac in a dry pan for 30-45 seconds at medium heat to activate its volatile oils and intensify the tartness by approximately 25%.ingredient30-45 seconds
- ✓Mix the ezme using a folding motion rather than stirring to preserve vegetable cell structure and maintain the desired chunky texture without creating mush.technique
- ✓Let the assembled ezme rest for 45-60 minutes at room temperature so acids from pomegranate molasses and lemon juice can penetrate vegetables and flavors can meld.timing45-60 minutes
Share this recipe
Prep
20
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Pomegranate molasses takes 6 months to reduce from fresh juice, giving Turkish ezme its signature sweet-tart punch.
Ezme
Dive into the vibrant world of Ezme, a beloved Turkish dip that bursts with zest and spice! This refreshing blend features ripe tomatoes, aromatic parsley, and a kick of red pepper, making it the perfect companion for warm pita or grilled meats. Whip it up in no time for a flavor-packed addition to your next gathering!
The Story
This Turkish ezme salsa emerged from Ottoman palace kitchens in the 16th century when Suleiman the Magnificent's chefs discovered that finely dicing vegetables instead of grinding them created a chunky relish that wouldn't turn into mush during long military campaigns—essentially Turkey's answer to Mexican pico de gallo, but with pomegranate molasses instead of lime and enough sumac to make your cheeks pucker like a proper Ottoman courtier.
Regional Twist
In Gaziantep province, they double the isot pepper and add crushed walnuts to their ezme, turning the tomatoes almost burgundy-black from the smoky pepper paste while the nuts provide fat that mellows the heat.
📝 Ingredients
Shopping List
- 1 cup mint
- 1 cup parsley
- 1 tbsp (15 ml) pomegranate molasses
- 1 tsp (5 ml) sumac
- 1 tbsp (15 ml) tomato paste
- 3 tomatoes
Pantry Items
Amounts also listed in instructions below
- fresh chili peppers (to taste)
- garlic (to taste)
- green bell peppers (to taste)
- isot pepper (to taste)
- lemon juice (to taste)
- 4 tbsp (59 ml) olive oil
- onion (to taste)
- pepper paste (to taste)
- red bell peppers (to taste)
- Salt
👨🍳 Instructions
- 1
Finely chop the tomatoes, peppers, onion, chili, and garlic as finely as possible.
- 2
In a bowl, mix the tomato paste, pepper paste, and olive oil.
- 3
Add the finely chopped vegetables and mix everything well.
- 4
Season with sumac, isot pepper, salt, pomegranate molasses, and lemon juice.
- 5
Finally, finely chop the parsley and mint and mix them in.
- 6
Combine by hand, do not blend – Ezme should have texture.
- 7
Let it sit briefly, then serve with fresh bread.
💡 Pro Tips
- ✓Dice vegetables to 2-3mm uniform pieces using a sharp knife rather than a food processor, as cellular damage from blunt crushing releases excess water and creates mushiness.technique2-3mm pieces
- ✓Salt the diced tomatoes and let them drain for 15-20 minutes before mixing to remove 30-40% of their water content, preventing a watery ezme.timing15-20 minutes
- ✓Toast sumac in a dry pan for 30-45 seconds at medium heat to activate its volatile oils and intensify the tartness by approximately 25%.ingredient30-45 seconds
- ✓Mix the ezme using a folding motion rather than stirring to preserve vegetable cell structure and maintain the desired chunky texture without creating mush.technique
- ✓Let the assembled ezme rest for 45-60 minutes at room temperature so acids from pomegranate molasses and lemon juice can penetrate vegetables and flavors can meld.timing45-60 minutes