Spicy Turkish Tomato and Pepper Dip

Be the first to rate

(No Ratings Yet)

Loading...

Ezme is a vibrant Turkish meze built on a foundation of sun-ripened tomatoes, sweet peppers, onions, and herbs, all chopped to a fine confetti. Brightened with pomegranate molasses and a kick of fresh chili, this raw dip is the cooling counterpoint to grilled meats on a summer mezze board. The key is the fine knife work and a brief rest so the juices marry into a punchy, scoopable salad-dip.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 5 gFat
• 0.7 gSaturated Fat
• 12 gCarbs
• 2.5 gFiber
• 7 gSugar
• 1.8 gProtein
• 520 mgSodium
• 380 mgPotassium
• 30 mgCalcium
• 0.8 mgIron
• 32 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the vegetables

• 4 firm ripe tomatoes (about 1 lb / 450 g), cored, seeded, and finely diced
• 1 medium green bell pepper, finely diced
• 2 small Turkish green chilies or 1 jalapeño, seeded and minced
• 1/2 medium red onion, finely diced
• 1/3 cup flat-leaf parsley leaves, finely chopped

For the dressing and seasoning

• 2 tablespoons pomegranate molasses
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon Turkish Aleppo pepper (pul biber), plus more for garnish
• 1/2 teaspoon ground sumac, plus more for garnish
• 1 teaspoon fine sea salt, or to taste

Directions

1. Core the tomatoes, halve them, and gently squeeze out the seedy pulp; pat the flesh dry with paper towels, then dice into 1/8-inch pieces and place in a wide non-reactive bowl.
2. Add the finely diced green bell pepper, minced chilies, red onion, and parsley to the bowl and toss gently to combine without crushing the tomatoes.
3. Stir in the pomegranate molasses, lemon juice, olive oil, Aleppo pepper, and sumac, then season with salt and mix just until everything is evenly coated.
4. Cover and refrigerate for at least 20 minutes, or up to 2 hours, so the flavors meld and the vegetables release a glossy, tangy juice.
5. Taste and adjust with more salt, lemon, or chili to balance the bright acidity against the sweet tomatoes and gentle heat.
6. Spoon the ezme into a shallow serving bowl, drizzle with a little extra olive oil, and dust with a pinch of sumac and Aleppo pepper for color.
7. Serve cold with warm pita, grilled flatbread, or crunchy raw vegetables, and pair alongside hummus and baba ganoush on a traditional meze platter.

Cook’s Notes

• Dice everything as uniformly and finely as possible; this knife work is the soul of authentic ezme, and uneven chunks will throw off the texture.
• For a thicker dip, salt the diced tomatoes for 10 minutes and drain off the released liquid before mixing everything together.
• If short on time, pulse the vegetables briefly in a food processor; go gently to avoid turning them into a wet purée.
• No pomegranate molasses? Substitute with 1 tablespoon balsamic glaze plus 1 teaspoon of lemon juice for a similar sweet-tart depth.
• Ezme can be made up to 4 hours ahead and kept chilled; the flavor actually improves as the ingredients marinate together.

You might also like

European

Turkish Garlic Herb Yogurt Dip

European

Shish Kebab

European

Lahmacun Turkish Pizza

European

Turkish Stuffed Flatbread with Spinach and Feta