• Skip to main content
  • Skip to primary sidebar

Give Recipe logo

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Mezze Recipes » Ezme Recipe (Turkish Acili Ezme)

    Published: Jul 24, 2017 · Modified: Dec 22, 2021 by Zerrin & Yusuf

    Ezme Recipe (Turkish Acili Ezme)

    Jump to Recipe

    Ezme is a traditional Turkish salad or meze, known for its fresh, spicy and tangy flavors. It is typically served as an appetizer or sauce on the side of kebabs, but it is not limited to this. You can even enjoy it as a dip with some bread.

    Turkish ezme salad on a white ceramic plate with a fork inside it. A bunch of parsley and a slice of lemon on the side.

    The best companion for Turkish kebabs is always this acılı ezme. It is a staple at kebab restaurants. And we can never have chicken shish kabobs without this simple ezme sauce.

    Jump to:
    • What Is Ezme? 
    • Why You Will Like This Recipe
    • About The Ingredients
    • Optional Add-Ins
    • How to Make This Recipe
    • Expert Tips
    • Want A Thicker Consistency?
    • Serving Suggestions
    • Storage
    • FAQs
    • More Turkish Salads
    • More Turkish Recipes
    • 📖 Recipe

    What Is Ezme? 

    Ezme is a Turkish word that means "crushed" or "mashed", which perfectly describes how this dish is traditionally prepared. The fresh vegetables, such as tomatoes and peppers, are finely chopped with a sharp knife, almost to a paste-like consistency, hence the name.

    The dish gets its spicy kick from hot chili peppers, red pepper flakes or pepper paste. It's also tangy due to lemon juice or pomegranate molasses. It's usually left to rest before serving, so that all the flavors can meld together nicely.

    It is traditionally served as a meze, a kind of appetizer commonly found in Turkish cuisine. It's often enjoyed with fresh, crusty bread or as one of the kebab side dishes. However, its vibrant flavors make it a versatile companion to many other dishes as well.

    Spicy ezme salad or acili ezme as we say in Turkish, is one of those scrumptious sides similar to chilli salsa. So it won't be wrong to call it Turkish salsa.

    Why You Will Like This Recipe

    Here are some reasons why you will get addicted to this Turkish ezme recipe:

    • Full of Flavor: It is spicy, tangy, and packed with fresh tastes. It's a fantastic blend of different flavors that can really wake up your taste buds!
    • Versatile: While it's traditionally served with kebabs, ezme can accompany many different dishes. It's a great way to add a burst of flavor to any meal.
    • Easy to Make: With a few fresh ingredients and simple steps, you can prepare ezme at home. It's an easy recipe, but the result is impressive.
    • Perfect for Sharing: It's a perfect dish for sharing with friends or family at gatherings.
    • Make ahead: You can make it ahead of time and keep it in an airtight container in the refrigerator until you serve. It keeps well for 3-4 days.

    About The Ingredients

    Spices, tomato paste, pepper paste, tomatoes, olive oil, lemon, parsley, red chili pepper, green bell pepper, halved onion, garlic cloves, pomegranate molasses on a wooden backdrop.

    Vegetables:

    • Tomatoes: Just like in our Turkish shepherd salad recipe, use the tastiest tomatoes you can find to get the best result. Any type would work fine as long as it is tasty and juicy. We find heirloom tomatoes and beef tomatoes are the best options but plum tomatoes or Roma tomatoes are great too.
    • Onion: One small onion would be enough for this salad. Use any type you can find.
    • Garlic: This is optional and many people make ezme without garlic. But traditional kebab restaurants, especially in the southern and southeastern parts of Turkey, always use a little garlic.
    • Green peppers: Traditionally, sivri biber is used in Turkey for this ezme sauce. These peppers are thin, long and crunchy. They might be very hot or mild. It is better to taste and then decide how much to use. You can substitute green bell peppers or padron peppers for it. If you like your salad hot and spicy, you can use chili or jalapeno peppers too.
    • Parsley: Don't substitute another herb for parsley in this salad. The result won't be the same.

    Condiments:

    • Lemon juice: Use fresh lemon juice. The amount here might be reduced or increased depending on how tangy you'd like your salad to be.
    • Pomegranate molasses: Try to find a Turkish product if you can. There are online markets selling it. If you can't find it anywhere, leave it out and use more lemon juice instead. Check out our guide about how to make pomegranate molasses if you want to make it at home and substitutes for pomegranate molasses.
    • Tomato paste: It increases the richness of the ezme as it is a concentrated form of tomatoes. Check out our guide about how to make tomato paste if you want to make it at home.
    • Red pepper paste (biber salcasi): This is another special Turkish ingredient that gives this salad its amazing flavor. However, we are aware that it is not very easy to find. So you can substitute a mixture of tomato paste a little paprika for red pepper paste.

    Spices:

    We use three spices that are very common in Turkish cuisine:

    • Hot red pepper flakes (pul biber): If you can't find red pepper flakes, use crushed chili pepper.
    • Sumac: It increases the sourness of ezme sauce and gives it a subtle earthy flavor.
    • Dried mint: It gives a little refreshment and balances the sour and hot flavors in the salad.
    Ezme dip on a bluish plate, garnished with parsley and a fork inside it.

    Optional Add-Ins

    • Walnuts: The traditional Turkish ezme salad recipe doesn't have walnuts, but it is a good addition that makes this dip salad even richer. We recommend that you top the salad with roughly chopped walnuts instead of mixing it with the other ingredients.
    • Cucumber: Although it is not traditional to add cucumbers in an ezme dip, you can add some if you want. Make sure to deseed it before chopping it.
    • Red pepper: You can use finely chopped red bell pepper or Turkish kapya pepper (Romano pepper).

    How to Make This Recipe

    Making Turkish ezme salad is a straightforward process that can be made with two methods: The easy food processor method for a quick preparation, and the traditional method for a more authentic experience. Here's a step-by-step guide for each:

    A collage of four pictures showing the ingredients of ezme dip, chopped vegetables in bowls, blending them in a food processor.

    Easy Food Processor Method

    1. Prepare the vegetables: Chop tomatoes, onion, green pepper, and chili pepper into chunks. Grate 2 cloves of garlic. Roughly chop the parsley.
    2. Blend everything: Put the prepared vegetables in a food processor. Add tomato paste, pepper paste, pomegranate molasses, olive oil, salt, red pepper flakes, sumac, and dried mint over the vegetables. Run the food processor for about 15 seconds, or until everything is finely chopped but still chunky. Taste and adjust the seasonings to your preference.
    3. Serve: Transfer the ezme dip onto a plate, drizzle extra virgin olive oil over it, and serve.

    Traditional Method

    1. Chop the vegetables: On a cutting board, chop tomatoes, onion, garlic, green peppers, and parsley very finely. Keep them all on the board and continue chopping them altogether. This helps the flavors combine well. Transfer the mixture into a bowl.
    2. Prepare the dressing: In a small bowl, whisk together lemon juice, pomegranate molasses, olive oil, tomato paste, and pepper paste until smooth. Add in salt, red pepper flakes (pul biber or Aleppo pepper), sumac, and dried mint.
    3. Mix everything: Pour the dressing into the bowl with the mashed vegetables and give it a good stir.
    4. Serve: Drizzle extra olive oil and pomegranate molasses over the ezme when serving, if desired.
    Ezme dip salad served on some lavash bread in a bowl.

    Expert Tips

    • Making Turkish ezme is an easy process, but there are some important tips you should keep in mind to ensure your dish is as delicious as possible:
    • Seeding the Tomatoes: To avoid a watery ezme, you can de-seed the tomatoes before chopping them. We often skip this as we don't mind the juice in our Turkish style salsa.
    • Fineness of Chopping: Vegetables should be finely chopped, but not completely pureed. The texture should be a little chunky. If you're using a food processor, be careful not to over-process.
    • Adjust to Taste: The spiciness and tanginess of ezme can be adjusted according to your preference. Feel free to tweak the amount of chili peppers, pomegranate molasses, or lemon juice to suit your taste.
    • Rest Before Serving: The flavor develops nicely when it's allowed to rest for a bit before serving. If you have time, let it sit for an hour or so in the refrigerator.

    Want A Thicker Consistency?

    If you prefer your tomato ezme with a thicker consistency, using a food processor for chopping and then straining the vegetables can help. Here's how:

    1. Chop in a Food Processor: Begin by preparing your vegetables as usual - chopping into chunks. Then, place them into a food processor. Pulse until they are finely chopped but still a bit chunky.
    2. Strain the Vegetables: After processing, transfer the chopped vegetables to a fine-mesh strainer. Let the mixture sit for a few minutes to allow excess liquid to drain off. This will result in a thicker, less watery base for your ezme.
    3. Prepare the Dressing: While the vegetables are straining, you can prepare the dressing. In a large bowl, mix together lemon juice, tomato paste, pepper paste, pomegranate molasses, olive oil, and your spices (such as salt, red pepper flakes, sumac, and dried mint). Whisk until everything is well combined.
    4. Assemble the Ezme: Once the vegetables have drained, transfer them into the bowl with the dressing. Stir well to ensure all the vegetables are coated with the dressing.

    By following these steps, you'll end up with a thicker, heartier ezme dip that's packed with flavor yet has a more substantial texture.

    Serving Suggestions

    Aci ezme (spicy ezme), with its vibrant, tangy flavor, makes a versatile companion to many Turkish food. Here are some serving suggestions to inspire you:

    Hands holding a plate loaded with ezme dip and taking some of it with a fork, a red chili pepper, tomatoes, parsley and flatbreads on the side.
    1. With Bread: Traditional Turkish pide bread, pita, bazlama or lavash bread for scooping up this flavorful dip.
    2. With Kebabs or Grilled Meats: It is often served as a side dish with kebabs or other grilled meats. Its fresh, spicy flavor complements the smoky taste of the grilled meat beautifully. We often enjoy it with kofte, döner kebab, lahmacun, kofta kebab or shish lamb kebab.
    3. As Part of a Meze Platter: Include this ezme sauce in a meze platter with other dips and appetizers, such as Turkish hummus, baba ganoush, and stuffed grape leaves.
    4. In Wraps or Sandwiches: Add a spoonful of spicy ezme in your wraps with chicken doner or sandwiches for a burst of flavor.
    5. On Baked Potatoes: Belive it or not, we love it even as a topping on Turkish baked potato kumpir.

    And as a beverage, refreshing yogurt drink ayran is definitely the best drink to pair with all these irresistible foods!

    Storage

    Ezme should be stored in the refrigerator. Place it in an airtight container to prevent it from absorbing the flavors of other foods in your fridge. It will last for about 3-4 days.

    When you are ready to serve, allow it to come to room temperature first. Give it a stir and then serve.

    FAQs

    Can I use canned tomatoes for ezme?

    No, we don't recommend canned tomatoes. You have to use fresh tomatoes for this authentic dip.

    I don't have pomegranate molasses. Can I still make ezme?

    Yes, you can still make ezme without pomegranate molasses.  If you can't find it in your area, substitute it with tamarind paste or lemon juice.

    Can I use a blender instead of a food processor?

    Yes, you can, but be careful not to over-blend the vegetables. We want the ezme to have a slightly chunky texture, not be a puree.  

    Can I add more vegetables in this recipe?

    The only additional vegetables we recommend are cucumbers and green onions. Make sure to deseed them first to prevent the ezme from becoming watery.

    More Turkish Salads

    • Turkish Eggplant Salad
    • Turkish Sumac Onions Recipe
    • Piyaz Recipe
    • Olive Salad
    • Roasted Onion Salad

    More Turkish Recipes

    • Bulgur Pilav
    • Turkish Stuffed Eggplant
    • Kisir (Turkish Bulgur Salad)
    • Mercimek Corbasi (Turkish Lentil Soup)

    As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

    Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.

    📖 Recipe

    Turkish ezme salad on a white ceramic plate with a fork inside it. A bunch of parsley and a slice of lemon on the side.
    4.38 from 8 votes

    Ezme Recipe (Turkish Acili Ezme)

    By Zerrin & Yusuf
    Ezme is a tasty Turkish dip made from fresh tomatoes, onions, peppers, and parsley. It's mixed with a tangy dressing that gives it a spicy kick. You can serve it with kebabs, bread, or grilled meats. It's simple to make and full of bright, fresh flavors. Whether you chop by hand or use a food processor, you're sure to love this easy and delicious dip!
    Yields: 4 servings
    Prevent your screen from going dark
    PRINT PIN
    PREP 10 minutes mins
    COOK 0 minutes mins
    TOTAL 10 minutes mins

    INGREDIENTS
      

    • 4 medium ]tomatoes
    • 1 medium onion
    • 2 cloves garlic
    • 2 small green bell pepper or 2 Turkish green peppers
    • 1 small red chili pepper
    • ¼ cup chopped parsley
    • 1½ tablespoons lemon juice
    • 1 tablespoon tomato paste
    • 1 teaspoon pepper paste (biber salcasi)
    • 1 tablespoon pomegranate molasses (nar eksisi)
    • 2 tablespoons olive oil
    • ½ teaspoon salt
    • ½ teaspoon red pepper flakes
    • ½ teaspoon sumac
    • 1 teaspoon dried mint

    INSTRUCTIONS
     

    Easy Food Processor Method

    • Prepare the vegetables: Chop tomatoes and the onion, green pepper and chili pepper in chunks. Grate 2 cloves of garlic. Chop the parsley roughly. 
    • Blend everything: Put the prepared vegetables in a food processor. Add tomato paste, pepper paste, pomegranate molasses, olive oil, salt, red pepper flakes, sumac, dried mint over the vegetables. Run the food processor for about 15 seconds or until everything is chopped finely but still chunky. Taste and adjust the seasonings to your preference.
    • Serve: Transfer the ezme dip on a plate, drizzle extra olive oil over it and serve. 

    Traditional Method

    • Chop the vegetables: On a cutting board, chop tomatoes, onion, garlic, green peppers, and parsley very finely. Keep them all on the board and continue chopping them altogether. This helps the flavors combine well. Transfer the mixture into a bowl.
    • Prepare the dressing: In a small bowl, whisk together lemon juice, pomegranate molasses, olive oil, tomato paste, and pepper paste until smooth. Add in salt, red pepper flakes (pul biber or Aleppo pepper), sumac, and dried mint.
    • Mix everything: Pour the dressing into the bowl with the mashed vegetables and give it a good stir.
    • Serve: Drizzle extra olive oil and pomegranate molasses over the ezme when serving, if desired.

    Video

    NOTES

    For A Thicker Consistency: 

    1. Chop in a Food Processor: Begin by preparing your vegetables as usual - chopping into chunks. Then, place them into a food processor. Pulse until they are finely chopped but still a bit chunky.
    2. Strain the Vegetables: After processing, transfer the chopped vegetables to a fine-mesh strainer. Let the mixture sit for a few minutes to allow excess liquid to drain off. This will result in a thicker, less watery base for your ezme.
    3. Prepare the Dressing: While the vegetables are straining, you can prepare the dressing. In a large bowl, mix together lemon juice, tomato paste, pepper paste, pomegranate molasses, olive oil, and your spices (such as salt, red pepper flakes, sumac, and dried mint). Whisk until everything is well combined.
    4. Assemble the Ezme: Once the vegetables have drained, transfer them into the bowl with the dressing. Stir well to ensure all the vegetables are coated with the dressing.

    Pro Tips: 

    1. Seeding the Tomatoes: To avoid a watery ezme, you can de-seed the tomatoes before chopping them. We often skip this as we don't mind the juice in our Turkish style salsa.
    2. Fineness of Chopping: Vegetables should be finely chopped, but not completely pureed. The texture should be a little chunky. If you're using a food processor, be careful not to over-process.
    3. Adjust to Taste: The spiciness and tanginess of ezme can be adjusted according to your preference. Feel free to tweak the amount of chili peppers, pomegranate molasses, or lemon juice to suit your taste.
    4. Rest Before Serving: The flavor develops nicely when it's allowed to rest for a bit before serving. If you have time, let it sit for an hour or so in the refrigerator.

    Storing:

    Ezme should be stored in the refrigerator. Place it in an airtight container to prevent it from absorbing the flavors of other foods in your fridge. It will last for about 3-4 days.
    When you are ready to serve, allow it to come to room temperature first. Give it a stir and then serve.

    NUTRITION

    Calories: 127kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 339mgPotassium: 518mgFiber: 3gSugar: 8gVitamin A: 1736IUVitamin C: 74mgCalcium: 37mgIron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    ADDITIONAL INFO

    Course Side Dish
    Cuisine Turkish
    Tried this recipe? Leave a comment below!

    You might also like:

    • Chicken doner wraps on a wooden board, pickled, French fries, tomato and onion slices on the side.
      Chicken Doner Kebab (Tavuk Döner)
    • Turkish breakfast with egg dishes, pastries like borek and simit, jams, olives, cheese, vegetables and Turkish tea.
      Traditional Turkish Breakfast Foods (Kahvalti)
    • A close shot of Turkish baklava with ground pistachios piled on a plate and a glass of Turkish tea behind these.
      Best Turkish Desserts
    • Menemen in a pan and a piece of bread in it.
      Menemen Recipe
    « Cold Lentil Salad with Peaches
    Healthy Egg Salad Sandwich »

    Reader Interactions

    Comments

      4.38 from 8 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Adina says

      August 10, 2017 at 12:38 pm

      I thought I knew quite a lot of the Turkish cuisine, but I didn't know about this salad. It looks so good and I can just imagine the taste. I am putting it on my to-cook list.

      Reply
      • Zerrin says

        August 11, 2017 at 10:53 am

        You have to give it a try Adina! I don't know anyone who doesn't love ezme. I'm sure it will become one o your favorite condiments.

        Reply
    2. Kasia says

      December 16, 2014 at 9:24 am

      Hello!
      This is my first time on your blog and I already love it! Came here for that recipe because I was eating ezme at a restaurant just yesterday and I loved it so much! Now I just have to check out your version and other recipes as well. What I'm curious about is what kind of chili pepper are you using mostly in Turkish cuisine? In Poland people mostly do not know what they are selling and in most of the places they will just tell you that it's chili pepper and that's all 🙂 in some places I'm able to find piri-piri, jalapeno or habanero, but that's i if we are talking about fresh and more spicy ones. So I started growing my own and it's getting better and better so... I world really love to know what kind should I use in your recipes, maybe I will be ale to grow it too 🙂
      Thanks a lot!

      Reply
      • Stephen Narramore says

        October 26, 2019 at 7:18 pm

        5 stars
        Hi Kasia, I understand what you mean when you are looking for "foreign ingredients" in Poland. I spent 2-3 years in the Silesian area and I did find I could get many from Carrefour markets. Not everything but many items. Sumac & Pomegranate molasses are great to use. Regards peppers, most of the regular Red Yellow & green peppers work well to cut & dice & cook with. For stuffing use thin green skinned peppers (for Dolma) Im sure there is a Polish cusine version of stuffed peppers!
        Lamb meat is not easy to find, and its expensive in Poland, and not so easy to get a good quality Lamb as we can buy here in the UK. Good luck with your Turkish food journey.

        Reply
        • Zerrin says

          October 26, 2019 at 10:53 pm

          Hi Stephen! Thank you for your contribution!

    3. Katheryn says

      June 18, 2014 at 11:07 pm

      I made this last night and served it today with lavaş and grilled lamb. I chopped everything by hand, which was not difficult as the recipe is very easy. For me, it has a little too much liquid, I prefer my ezme less wet, but the flavour was very nice! I love it with the sumac and pomegranate molasses. I took a picture for you, but I can't add it... Anyway you know what it looks like 😀

      Reply
      • Zerrin says

        June 20, 2014 at 11:14 pm

        Katheryn, did you say grilled lamb, lavaş and ezme? Tell me your address, I will be there within minutes! That is the favorite of most Turkish people. Are your ancestors from Turkey? You can send the photo to my email if you like. Thanks for letting me know someone is making my recipe and loving it.

        Reply
    4. Chris at Hye Thyme Cafe says

      May 10, 2013 at 9:00 pm

      This looks/sounds delicious. Kind of a cross between a salsa and tabouli. It's not too wet for lavash? I'd be afraid I'd end up dripping all over the place. I'll be more likely to scoop this with pita chips - or serve it over a steak salad. That would be awesome! 🙂 And I'm with you - I rarely use the blender or food processor for this kind of thing. Aside from the visual appeal, I think it layers the flavors better.

      Reply
      • Zerrin says

        May 12, 2013 at 10:56 am

        Thanks Chris! We make small bites with lavash and then have the juicy part with spoon. Using knife for this salad definitely makes difference!

        Reply
    5. Soma says

      May 09, 2013 at 11:33 pm

      This is our favorite!!!! the very best. We always always get a plate of Acili Ezme when we go out and eat, esp. witht he lavash they serve. Yours sound very similar to the one we love. Bookmarked! I have to make this soon. Thank you so much!

      Reply
      • Zerrin says

        May 12, 2013 at 10:42 am

        Hi Soma! So you can find Acili Ezme at restaurants in your area, great! I'm sure it will be a hit in your home when you make it!

        Reply
    6. Kathrin @ ginger, lemon & spice says

      May 09, 2013 at 11:29 am

      Thank you for this awesome acili ezme!! I was looking all over in the internet but didn't find one I would like to try. I will definitly try yours though! I loved acili ezme very much when I was in Turkey! Thanks!

      Reply
      • Zerrin says

        May 09, 2013 at 4:31 pm

        Hi Kathrin! There are variations of Acili Ezme, but this one is my favorite. Hope you like it too!

        Reply
    7. Emily @dishtell.com says

      May 09, 2013 at 4:57 am

      Beautiful photos. Just beautiful.

      -Em

      Reply
      • Zerrin says

        May 09, 2013 at 4:32 pm

        Thank you Emily! Photos are shot by my husband:)

        Reply
    8. Julia | JuliasAlbum.com says

      May 09, 2013 at 2:53 am

      I love Turkish kebabs and have eaten a lot of them growing up! This salad makes my mouth water!

      Reply
      • Zerrin says

        May 09, 2013 at 4:33 pm

        Hi Julia, you will love Turkish kebab more when you eat it with this acili ezme!

        Reply
    9. Rosa says

      May 09, 2013 at 2:17 am

      Wonderful! This flavorful salad must taste really good.

      Cheers,

      Rosa

      Reply
      • Zerrin says

        May 09, 2013 at 4:34 pm

        Hi Rosa, you love it if you love spicy and sour flavors together.

        Reply
    10. Faye Levy says

      May 09, 2013 at 1:16 am

      What chili powder do you like? On my last trip to Turkey the main souvenirs I bought were pepper flakes: Maras, Urfa and Adiyaman styles.

      Reply
      • Zerrin says

        May 09, 2013 at 4:38 pm

        Hi Faye, we call the pepper flakes from Urfa isot. It's a bit different from others with its a little sweetness. Maras pepper is the best if you can find. I'm not familiar with Adiyaman pepper. Well, I use the one made by mom:) She grows her own hot chili peppers and dry them under sun and then grind. Hers is the best for me:) Her chili powder is so vibrant in color and really hot in taste, just the way I like!

        Reply
    11. Ozlem's Turkish Table says

      May 09, 2013 at 12:32 am

      Wonderful delicious ezme Zerrin 🙂 I see you keep the juices of the tomatoes, and I can just imagine dipping the bread on that delicious juice!
      I am also drooling over the mini pizzas, they look amazing : ) eline saglik!
      Ozlem

      Reply
      • Zerrin says

        May 09, 2013 at 4:40 pm

        Thank you Ozlem! I love my ezme juicy, so yes I don't leave tomato juice out. It's more refreshing this way. And I love to have it with spoon, not fork.

        Reply
    12. Nancy/SpicieFoodie says

      May 08, 2013 at 10:34 pm

      Your Ezme reminds me so much of Mexican salsa. We also using it as a topping or eat it like in your photo. Thanks so much for sharing this fantastic recipe. I love all Turkish food:)

      Reply
      • Zerrin says

        May 09, 2013 at 4:42 pm

        Wow! We have similar dishes then, great! I've never tried Mexican salsa, must search for its recipe!

        Reply
    13. Lana says

      May 08, 2013 at 10:14 pm

      I know exactly what you are saying when you talk about sacrificing the convenience of a blender and sticking with a knife:) It is much more tedious, but so well worth it!
      I love everything about this meze and cannot wait to try it (I even have a bottle of pomegranate molasses in the pantry!)

      Reply
      • Zerrin says

        May 09, 2013 at 4:45 pm

        Right Lana, if you are after good food, tedious methods are always worth! You will get addicted to this salad when you add pomegranate molasses in it.

        Reply
    14. Kalyn says

      May 08, 2013 at 10:13 pm

      I'm fascinated by this and I love all these flavors so I'm sure I would like it!

      Reply
      • Zerrin says

        May 09, 2013 at 4:47 pm

        Thanks Kalyn for stopping by! I remember that you love sumac, so I think this acili ezme is just for your taste.

        Reply
    15. Daniela @ FoodrecipesHQ says

      May 08, 2013 at 8:37 pm

      This salad is right up my alley. I've recently tried lavash bread for the first time, didn't even know it is Turkish! Your post are so interesting and informative!

      Reply
      • Zerrin says

        May 09, 2013 at 4:49 pm

        Thank you Daniela! Lavash is a bread we mostly pair with kebab or other grilled meat. And I love to have it with this salad too! I'm sure you will love it this way too!

        Reply
    Newer Comments »

    Primary Sidebar

    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
      Kuru Fasulye Recipe (Turkish Beans)
    • Roasted tomato soup topped with feta cheese and basil leaves in a white bowl, grilled cheese sandwich dipped into it and more grilled cheese sandwiches behind it.
      Roasted Garlic Tomato Soup
    • Turkish chicken dish with a tomato sauce served in a bowl and a fork inside it.
      Tavuk Sote - Turkish Chicken Sauté
    • Chicken doner wraps on a wooden board, pickled, French fries, tomato and onion slices on the side.
      Chicken Doner Kebab (Tavuk Döner)
    • Baked chicken wings on a rack.
      Baking Powder Chicken Wings Baked In The Oven

    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
      Kuru Fasulye Recipe (Turkish Beans)
    • Roasted tomato soup topped with feta cheese and basil leaves in a white bowl, grilled cheese sandwich dipped into it and more grilled cheese sandwiches behind it.
      Roasted Garlic Tomato Soup
    • Turkish chicken dish with a tomato sauce served in a bowl and a fork inside it.
      Tavuk Sote - Turkish Chicken Sauté
    • Chicken doner wraps on a wooden board, pickled, French fries, tomato and onion slices on the side.
      Chicken Doner Kebab (Tavuk Döner)
    • Baked chicken wings on a rack.
      Baking Powder Chicken Wings Baked In The Oven

    Footer

    ABOUT

    • About Us

    POLICIES

    • Privacy Policy

    LET'S CONNECT!

    • Contact
    • Subscribe

    All content, recipes and photographs are copyrighted and the property of Give Recipe. They may not be republished in part or whole without proper credit and permission.

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2025 GIVE RECIPE

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Privacy PolicyACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.