Turkish Ezme, a typical preparation of Turkish and other Middle Eastern cuisines, such as Syrian and Lebanese, often served as an appetizer or side dish.
It is a sauce or dressing made from tomatoes, peppers, onions, and spices. The consistency can vary from quite fine to coarser, depending on preferences, as every traditional recipe has its own version.
To prepare ezme, tomatoes and peppers are generally finely chopped and mixed with onion, garlic, parsley, and spices. Some variations – like the one proposed – may also include lemon juice or vinegar to add acidity and freshness.
Ezme is highly appreciated for its rich and aromatic flavor and is often served with pita bread or other types of bread, and sometimes even with grilled meat or kebab.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you still have doubts or other curiosities, you can leave a comment or use the contact form at the end of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Turkish
- Seasonality: Spring, Summer, and Fall
Ingredients for Turkish Ezme
- 3 tomatoes
- 1 white onion
- 1 green bell pepper
- 1 red bell pepper
- 1 clove garlic
- 1 bunch parsley
- 1 tablespoon tomato paste
- lemon juice (from one lemon)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- Half teaspoon black pepper
- 1 teaspoon spices (sumac)
Tools
- Cutting board
- Bowls
- Blender
- Lemon squeezer
Turkish Ezme Recipe
Start preparing the Turkish ezme with the peppers: after washing them, cut off the top with a knife. Cut them into quarters and remove seeds and filaments.
Wash and quarter the tomatoes.
Peel and quarter the white onion as well.
Transfer the peppers, tomatoes, and onion into a blender jar.
Add a clove of garlic (I cut it in half and removed the core) and the bunch of parsley washed and dried with paper towels.
Blend everything for a couple of minutes at maximum speed.
Transfer to a bowl and set aside.
Prepare the dressing. Squeeze a lemon into a smaller bowl.
Add extra virgin olive oil and a tablespoon of tomato paste to the lemon juice.
Continue with sumac, salt, and black pepper. If you have Aleppo pepper at home, add half a teaspoon.
Mix well with whisks or a spoon until all ingredients are fully combined.
Dress the chopped vegetables with the freshly prepared sauce and stir with a spoon.
Place the ezme in the refrigerator for 30 minutes.
Serve the Turkish ezme with plenty of bread and croutons.
Turkish Ezme
Consult this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
With peppers and tomatoes, I also prepared the Roasted Pepper and Tomato Cream!
FAQ (Frequently Asked Questions)
How to store ezme?
Ezme can be prepared in advance and stored in the refrigerator for a few days. Its flavor can intensify over time, making it even more delicious after a few hours of rest.
How to serve ezme?
Ezme is often served as part of a meze, a selection of small dishes typical of Turkish and Mediterranean cuisine. It is excellent with pita bread, Turkish bread, or even as a condiment for grilled meat and kebab. Its freshness and liveliness make it an ideal complement for richer or spicier dishes.
How can I make ezme thicker?
If you want a thicker ezme, you can cook it at a low simmer for a short period to reduce the moisture.
What can I do if the ezme is too acidic?
If the ezme is too acidic due to too much lemon juice or vinegar, you can balance the flavor by adding a pinch of sugar or honey to soften the acidity.
You can find this and other recipes in the collection No-bake Sweet and Savory Recipes.
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
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