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Acılı Ezme
Spicy Turkish Tomato and Pepper Dip
Acılı Ezme is a vibrant and intensely flavorful Turkish meze (appetizer) or side dish. It's a finely chopped salad made from ripe tomatoes, crisp peppers, and pungent onion, bound together with spicy pepper paste and aromatic herbs. Traditionally served with grilled meats (kebabs) and warm bread, it offers a refreshing yet zesty contrast.
🧂 Ingrédients
- 4 Ripe tomatoes(Medium-sized, firm but ripe. Removing seeds will result in a less watery ezme.)
- 2 Green bell pepper(Or a mix of green bell pepper and a spicier pepper like a Turkish sivri biber or jalapeño for more heat.)
- 1 Red onion(Small to medium-sized. Red onion offers a milder bite than yellow onion.)
- 2 tbsp Biber salçası (Turkish red pepper paste)(Use a good quality, slightly spicy or hot variety for authentic flavor. If unavailable, substitute with a mix of tomato paste and a pinch of cayenne pepper.)
- 1/2 cup Fresh parsley(Finely chopped leaves and tender stems.)
- 1 tbsp Pomegranate molasses(Adds a wonderful sweet and tangy depth. Highly recommended.)
- 3 tbsp Olive oil(Extra virgin olive oil for best flavor.)
- 1 tbsp Lemon juice(Freshly squeezed.)
- 1 tsp Sumac(For garnish and a subtle tangy flavor.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground, or to taste.)
👨🍳 Instructions
- 1
Prepare the vegetables: Wash the tomatoes and peppers. Core and deseed the tomatoes and peppers. Finely dice the tomatoes and peppers into very small, uniform pieces, about 1/8-inch (3mm) cubes. The finer the dice, the better the ezme's texture. Finely mince the red onion.
⏱️ 10 minutes - 2
Combine the base ingredients: In a medium bowl, combine the finely diced tomatoes, peppers, and minced red onion. Add the chopped fresh parsley.
⏱️ 2 minutes - 3
Add flavorings: Stir in the Turkish red pepper paste (biber salçası), pomegranate molasses (if using), olive oil, and fresh lemon juice. Season with salt and freshly ground black pepper.
⏱️ 3 minutes - 4
Mix and rest: Gently mix all the ingredients together until well combined. Taste and adjust seasoning if necessary. For the flavors to meld beautifully, let the ezme rest at room temperature for at least 10-15 minutes before serving. This allows the ingredients to soften slightly and the flavors to deepen.
⏱️ 15 minutes (resting time) - 5
Serve: Transfer the Acılı Ezme to a serving dish. Garnish with a sprinkle of sumac. Serve chilled or at room temperature alongside grilled kebabs, köfte, or with warm pita bread and other mezes.
⏱️ 1 minute
💡 Conseils de pro
- ✓The key to authentic Acılı Ezme is the very fine dice of the vegetables. Use a sharp knife and take your time.
- ✓For a spicier version, add a pinch of red pepper flakes or use a hotter variety of Turkish pepper paste.
- ✓Acılı Ezme is a staple in the Southeastern Anatolian region of Turkey and is an essential accompaniment to many traditional dishes.
- ✓If you find the ezme too watery, you can gently press the diced tomatoes in a sieve before adding them to the bowl to remove excess liquid.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a teaspoon of finely chopped garlic for extra pungency.
- Incorporate a tablespoon of finely chopped walnuts for added texture.
- For a sweeter and tangier profile, increase the pomegranate molasses and reduce the lemon juice.