Acili Ezme

The method

Step by step

1. 1

   Wash and thoroughly dry the tomatoes, cucumber, green bell pepper, and red bell pepper.

   About 1 min

   Cook’s note: Ensuring vegetables are dry helps prevent a watery ezme and allows the dressing to adhere better.

2. 2

   Finely dice the tomatoes, cucumber, green bell pepper, and red bell pepper into small, uniform pieces, approximately 1/4-inch (0.6 cm) cubes.

   About 7 min

   Cook’s note: The key to a great Acili Ezme is the fine dice; smaller pieces create a more cohesive texture and allow flavors to meld beautifully.

3. 3

   Peel and finely mince the red onion and garlic cloves.

   About 3 min

   Cook’s note: For a less pungent raw onion flavor, you can rinse the minced red onion under cold water and pat it dry before adding to the salad.

4. 4

   Finely chop the fresh parsley and fresh mint leaves.

   About 2 min

   Cook’s note: Use a sharp chef's knife to prevent bruising the herbs, which can diminish their vibrant color and flavor.

5. 5

   Transfer all the diced vegetables (tomato, cucumber, green bell pepper, red bell pepper), minced red onion, minced garlic, chopped parsley, and chopped mint into a large mixing bowl.

   About 1 min

6. 6

   In a separate small bowl, combine the tomato paste, red pepper paste, pomegranate molasses, olive oil, lemon juice, red pepper flakes, dried mint, ground cumin, salt, and black pepper.

   About 2 min

   Cook’s note: Red pepper paste (biber salçası) comes in mild (tatlı) and hot (acı) varieties; choose according to your spice preference.

7. 7

   Whisk the dressing ingredients vigorously until well combined and emulsified.

   About 1 min

   Cook’s note: Taste the dressing at this stage and adjust the seasoning; you might want more lemon for tang, more pepper flakes for heat, or additional salt.

8. 8

   Pour the prepared dressing over the diced vegetables in the large mixing bowl.

9. 9

   Gently fold the dressing into the vegetables using a spatula or large spoon, ensuring all ingredients are evenly coated.

   About 1 min

   Cook’s note: Avoid overmixing, which can crush the delicate vegetables. A gentle folding motion maintains their texture.

10. 10

    Cover the bowl tightly with plastic wrap and refrigerate for at least 15 minutes.

    About 15 min

    Cook’s note: Chilling allows the flavors to meld and intensify, and the vegetables to slightly firm up, enhancing the refreshing quality of the ezme.

11. 11

    Serve the chilled Acili Ezme immediately as a mezze, accompanied by warm pita bread, crusty bread, or as a side dish.

    Cook’s note: For an extra touch, drizzle with a little extra virgin olive oil and a sprinkle of fresh parsley before serving.