Ezme is a finely chopped spicy tomato recipe from Turkey that lives somewhere between a spread, salad, and dip. My friends abroad refer to it as “Turkish salsa” and it is rightly so, as it delivers a lovely, refreshing salsa vibe, Turkish style.
Hailing from southern Turkey, the versatile, wholesome and so delicious Ezme is one of my all-time favorite spreads. It has a wonderful mixture of fresh, sweet, spicy, and acidic flavors and it is one of my favorite mezzes, often served as a side with Kofta Kebab or scooped up with Pita Bread.
Ezme means “crushed” in Turkish, named after the way the vegetables are finely chopped. Fresh ingredients marry with rich Pepper Paste and tomato paste, with added acidity from lemon juice. Combined, the fresh and savory ingredients provide a symphony of complex flavors.
You can make this Ezme recipe ahead of time and keep it in the fridge for 2 to 3 days. The flavors blend and it tastes even better the next day. Though not traditional, I like to sprinkle a few roughly chopped walnuts over Ezme when serving for added texture and richness. I love using Ezme as a pasta sauce too. Again, not traditional, but it works deliciously!
Table of Contents
What is in Ezme? Ingredients and Substitutions
The ingredients for this Ezme recipe are so typically Turkish, but they can be substituted with universal ingredients for an equally delicious result. You’ll need:
Produce
- Ripe, fresh tomatoes: Use ripe, firm varieties (like Roma) for maximum flavor.
- Onion: We use onions liberally in our dips and salads. Yellow or white onion is the traditional choice, though red onions would work well in Ezme too.
- Spicy pointy green peppers (or Turkish sivri biber): Pointy, green peppers, or Turkish sivri biber is a must in Ezme. Use a spicy variety of pointy green peppers like jalapeño, or opt for a milder, less spicy option like serrano or to go mild try hatch chili peppers.
- Lemon juice: We flavor our mezze and dips with fresh lemon juice often for a nice acidity and refreshing flavor. Please avoid bottled lemon juice and opt for fresh lemon juice for a naturally citrusy taste.
- Flat-leaf parsley: Parsley is the most widely used herb in Turkish cuisine. We use the flat-leaf variety at home (called Italian parsley in the US). Parsley adds a neutral, clean, and almost citrusy taste to Ezme.
- Fresh mint leaves: Fresh mint, is another favorite herb in Turkish cuisine. It is versatile and refreshing, a great addition to Ezme.
Pantry
- Turkish red pepper paste: An essential condiment in southern Turkish cuisine made from juicy and spicy red peppers to add depth to salads and dips.
- TRY IT: Make it yourself with my Turkish Red Pepper Paste recipe, source it online, or at your local Middle Eastern market.
- BEST SUBSTITUTE: Double-concentrated tomato paste.
- Double-concentrated tomato paste: We use a lot of tomato paste in Turkish cuisine and our paste tends to be thicker and concentrated. Double-concentrated tomato paste is a good match.
- Extra virgin olive oil: Probably one of the most used ingredients in my kitchen, olive oil is life for us. Extra-virgin olive oil is mostly used for salads, dips, and meze, perfect with Ezme.
- Sea salt and freshly ground black pepper: Use good quality sea salt for a natural taste and grind black pepper just before using maximum flavor.
- Walnuts: We use nuts liberally in Turkish cuisine and they are a major staple in my kitchen. I add walnuts to Ezme for a nice texture, crunch, and wholesomeness. You can use any other nuts you prefer or leave them out. It is not traditional to add nuts to Ezme but I love this wholesome addition.
How to Make Ezme
Though this Ezme recipe is quick and easy to make, it benefits from time in your fridge for the flavors to mingle. Try to make it at least 1 hour before serving if possible:
- Soften and flavor the onion. To a large mixing bowl, add 1 small finely chopped onion, 1 tablespoon Turkish red pepper paste (biber salçası), and 1 tablespoon tomato paste. Use your hands to knead and mix them well so that the paste infuses to the onions.
- Mix the salad. Stir in 4 seeded and very finely chopped tomatoes, 2-3 very finely chopped hot green peppers, 1/4 cup finely chopped parsley, and 1 tablespoon finely chopped fresh mint. Combine well with your hands for the flavors to infuse.
- Dress and rest: Drizzle 2 tablespoons extra virgin olive oil over, season with salt and pepper to taste, and give them all a good mix. Cover and keep in the fridge until serving. It would be best to let the Ezme sit for an hour or so before serving; this will help the flavors mingle and settle.
- Finish and serve. To give this spread a more modern twist, I like to sprinkle a few crushed walnuts over Ezme when serving.
Ways to Mix it Up
There are many ways you can give this versatile Ezme recipe your own personal twist. Here are some variation ideas:
- Add a sweet and tart touch: Drizzle 1 to 2 tablespoons of pomegranate molasses over the finished Ezme, either homemade or an all natural variety.
- Add crunch: Use crushed walnuts or your choice of nuts, as I prefer to serve mine.
- For a slightly sweeter and milder flavor: Use red or green onion instead of yellow or white onions.
What to Serve with Ezme
Enjoy Ezme with grilled mains, baked vegetables, meatballs, and BBQ. We also love Ezme as part of mezze spread, to scoop up with fluffy flatbreads like pita or lavash. Round out the meal with recipes like Gözleme, Hummus, marinated olives etc. Though not traditional, I love using Ezme as a pasta sauce too.
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Ezme (Spicy Turkish Salad)
Ingredients
- 1 small white or yellow onion, very finely chopped
- 1 tablespoon Turkish red pepper paste (biber salçası, see note)
- 1 tablespoon double concentrated tomato paste
- 4 medium ripe tomatoes, halved, seeds removed and very finely chopped
- 2-3 small hot green peppers, like serrano or jalapeno, seeds removed and very finely chopped
- 1/4 cup finely chopped parsley
- 1 tablespoon finely chopped fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 1/2 lemon, juiced
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons roughly chopped walnuts
Instructions
- Soften and flavor the onion. To a large mixing bowl, add the onion, red pepper paste, and tomato paste. Use your hands to knead and mix them well so that the paste infuses to the onions.
- Mix the salad. Stir in the tomatoes, peppers, parsley and mint. Combine well with your hands for the flavors to infuse. Drizzle the olive oil and lemon juice over, season with salt and pepper to taste, and give them all a good mix. Cover and keep in the fridge until serving. It would be best if you can let the Ezme sit for an hour or so before serving; this will help the flavors mingle and settle.
- Finish and serve. To give this spread a more modern twist, I like to sprinkle a few crushed walnuts over Ezme when serving. Afiyet Olsun.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Store, covered in your refrigerator, for up to 3 days.
- You can substitute the Turkish red pepper paste with more tomato paste, make it yourself, or find it at Middle Eastern markets or online.
Nutrition
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