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Ezme is a spicy tomato-based Turkish chopped salad or meze.  This version was based on a YouTube channel “Meliz Cooks” which is run by a British woman of Turkish-Cypriot descent.  In Richmond, the specialty ingredients are generally available at New Grand Mart.  (I bought the Aleppo pepper from Amazon.)

15 oz. can diced tomatoes, drained

2 Tbs. Turkish sweet red pepper paste

1 tsp. pomegranate molasses

1 Tbs. fresh mint (or 1 tsp. dried)

¼ cup chopped parsley

1 medium-large onion, coarsely chopped

1 large (or 2 medium) cloves garlic, chopped

2 tsp. Aleppo pepper

1 red or green chili, coarsely chopped (I used a red Fresno)

2 Tbs. extra virgin olive oil

Salt and black pepper to taste

Put all the ingredients in the bowl of a food processor and pulse until you get the consistency you want.  Check for seasoning.

Note 7/10 – I baked some leftover Ezme with mahi mahi for about 20 minutes at 425 and served it with rice. Very good.


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