Acili Ezme (Spicy Turkish Salad)
Acili Ezme is a vibrant and spicy Turkish salad, often served as a mezze or appetizer. This fresh and flavorful dish combines finely diced tomatoes, cucumbers, and peppers with a rich, tangy dressing of tomato and pepper pastes, pomegranate molasses, and aromatic spices, offering a delightful kick with every bite. It's a perfect accompaniment to grilled meats or as a refreshing dip.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 164 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcstomato, finely diced
- 0.5 pcscucumber, finely diced
- 0.5 pcsgreen bell pepper, finely diced
- 0.5 pcsred bell pepper, finely diced
- 0.5 pcsred onion, finely diced
- 0.5 cupparsley, finely chopped
- 2 tbspmint, finely chopped
- 2 clovegarlic, minced
dressing
- 1 tbsptomato paste
- 1 tbspred pepper paste
- 2 tbsppomegranate molasses
- 3 tbspolive oil
- 1 tspred pepper flakes
- 0.5 tspcumin
- 0.5 tspsalt
- 0.25 tspblack pepper
Equipment
Chef's knife · Cutting board · Large mixing bowl · Small mixing bowl · Whisk · Measuring spoons · Measuring cups
The method
Step by step
- 1
Wash and thoroughly dry the tomatoes, cucumber, green bell pepper, red bell pepper, and red onion.
About 2 min
Cook’s note: Ensuring vegetables are dry helps the dressing adhere better and prevents a watery salad.
- 2
Finely dice the tomatoes, cucumber, green bell pepper, red bell pepper, and red onion into very small, uniform pieces (about 1/4-inch or 0.5 cm).
About 10 min
Cook’s note: Uniform dicing is key for the traditional texture of Acili Ezme, allowing all flavors to meld perfectly in each bite.
- 3
Transfer all the finely diced vegetables into a large mixing bowl.
- 4
Finely chop the fresh parsley and mint leaves.
About 3 min
Cook’s note: Use a sharp knife to prevent bruising the herbs, which can diminish their vibrant color and flavor.
- 5
Add the chopped parsley and mint to the bowl with the diced vegetables.
- 6
Peel and mince the garlic cloves very finely, then add them to the vegetable mixture.
About 1 min
Cook’s note: For an even finer mince, you can use a garlic press.
- 7
In a separate small bowl, combine the tomato paste, red pepper paste, pomegranate molasses, olive oil, red pepper flakes, ground cumin, salt, and black pepper.
About 2 min
Cook’s note: Red pepper paste (biber salçası) adds a unique depth of flavor; adjust the amount of red pepper flakes to control the spice level.
- 8
Whisk the dressing ingredients together vigorously until they are well combined and form a smooth, emulsified mixture.
About 1 min
Cook’s note: Ensure the pastes are fully incorporated into the oil and molasses for a cohesive dressing.
- 9
Pour the prepared dressing over the diced vegetables and herbs in the large bowl.
- 10
Gently toss all the ingredients together using a spoon or spatula until the vegetables are evenly coated with the vibrant dressing.
About 1 min
Cook’s note: Avoid over-mixing, which can bruise the delicate herbs and vegetables.
- 11
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld and the salad to chill.
About 15 min
Cook’s note: Chilling is crucial for this salad, as it enhances the refreshing quality and allows the spices and pastes to fully infuse the vegetables.
- 12
Serve the chilled Acili Ezme as a mezze, appetizer, or a refreshing side dish.
Cook’s note: Garnish with a fresh mint sprig or a drizzle of olive oil just before serving for an appealing presentation.
Per serving
Nutrition
- Calories
- 164.1kcal
- Protein
- 2.2g
- Carbs
- 17.4g
- Fat
- 10.6g
- Fibre
- 2.8g
- Sugar
- 11.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Acili Ezme is incredibly versatile. Serve it with warm pita bread or crusty Turkish bread for dipping, alongside grilled kebabs, or as a vibrant topping for scrambled eggs. For a milder version, reduce the red pepper flakes or omit the red pepper paste. A squeeze of fresh lemon juice just before serving can add an extra layer of brightness.
Store leftover Acili Ezme in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating. If it has been refrigerated for a while, let it sit at room temperature for 5-10 minutes before serving to slightly soften the vegetables and enhance the flavors.
More recipes
All recipeslunch
Traditional Greek Salad (Horiatiki)
This refreshing vegetarian Greek salad features crisp vegetables, briny olives, and creamy feta cheese. It's a simple yet flavorful dish, perfect as a light lunch or a side salad.
15 min 306 kcal 4.0side dish
Kicha (Ethiopian Flatbread)
Kicha is a simple, unleavened Ethiopian flatbread, traditionally cooked on a griddle. It's often served with butter or a spicy sauce for breakfast or as a side. This vegan version uses oil instead of butter, making it a versatile accompaniment.
35 min 335 kcalmain course
Classic Pesto Pasta
This simple yet flavorful pesto pasta recipe combines al dente pasta with a vibrant homemade basil pesto. It's a quick and satisfying meal perfect for a weeknight dinner or a casual lunch. Fresh basil, garlic, pine nuts, and Parmesan cheese create a rich and aromatic sauce.
25 min 806 kcallunch
Tomato and Mozzarella Panini
This simple yet satisfying panini features fresh mozzarella, ripe tomatoes, and fragrant basil pressed between slices of crusty bread. It's a quick and easy vegetarian option perfect for a light lunch or dinner. The heat of the panini press melts the cheese and toasts the bread to golden perfection.
18 min 593 kcalsnack
Kiflice
These soft and fluffy Kiflice are a traditional Balkan pastry, perfect as a snack or light meal. The crescent-shaped rolls are made from a simple yeast dough and can be enjoyed plain or filled with cheese.
2 hr 20 min 475 kcalmain course
Espetada de Frango
These Portuguese-inspired chicken skewers feature tender pieces of chicken marinated in a flavorful garlic and paprika mixture, then grilled to perfection. They are a simple yet satisfying main course, perfect for a summer barbecue or a weeknight meal.
1 hr 5 min 413 kcalsnack
Sukuti (Dried Meat Snack)
Sukuti is a traditional Nepali snack made from dried meat, typically buffalo or goat, rehydrated and cooked with a flavorful blend of spices and vegetables. This recipe uses beef for a readily available alternative, creating a chewy and spicy snack perfect for sharing.
45 min 172 kcal