Name: Acili Ezme Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 5 medium tomatoes; 4 green peppers; 1 yellow onion, diced; ½ cup flat leaf parsley, chopped; 2 tbsp red pepper paste (biber salçası or tomato paste); 1 tbsp ground sumac; ½ tsp kosher salt; 2 tbsp pomegranate molasses; 3 tbsp olive oil

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Introduction

Acili Ezme is a vibrant and spicy Turkish salad bursting with fresh roasted vegetables and bold flavors. This zesty condiment pairs perfectly with grilled meats, pita bread, or as part of a mezze spread. Its smoky aroma and tangy taste make it a delightful addition to any meal.

Ingredients

5 medium tomatoes
4 green peppers (see note 1)
1 yellow onion, diced
½ cup flat leaf parsley, chopped
2 tbsp red pepper paste (biber salçası or tomato paste)
1 tbsp ground sumac
½ tsp kosher salt
2 tbsp pomegranate molasses
3 tbsp olive oil

Instructions

Step 1: Prepare the vegetables by roasting the tomatoes and green peppers. To grill, preheat to high (450°F), oil the grill basket, and place vegetables on the grates. Grill, turning occasionally, until charred on all sides, about 5 to 10 minutes. Alternatively, place vegetables on a baking sheet and broil for 6-8 minutes until charred. Remove and cover with a kitchen towel to steam for 5 minutes.
Step 2: Peel off and discard the skins from the roasted tomatoes and peppers once steamed.
Step 3: In a large rimmed plate or platter, combine the peeled tomatoes and peppers with diced onion, chopped parsley, red pepper paste, sumac, and salt. Using a biscuit cutter or metal cup, chop and mash the ingredients by twisting and scooping, moving them to the center of the plate until your desired texture is reached.
Step 4: Drizzle the pomegranate molasses and olive oil over the mixture and gently mix to combine.
Step 5: Season to taste with additional salt if needed. Serve alongside kabobs, fresh vegetables for dipping, toasted pita chips, or as part of a mezze platter.

Tips & Variations

For milder heat, remove the seeds from the green peppers before roasting.
If you can’t find pomegranate molasses, a splash of lemon juice and a touch of honey can provide a similar tangy sweetness.
Use fresh, ripe tomatoes for the best flavor and texture.
A mortar and pestle can be used instead of a biscuit cutter for a chunkier texture.

Storage

Store Acili Ezme in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh but the flavors will meld more after a few hours. Bring to room temperature before serving and stir well. Avoid freezing as it can affect the texture and taste.

How to Serve

This close-up image shows a sauce made of finely chopped ingredients all mixed together. The sauce has a glossy, thick texture with a dark brown color as the base, dotted with small pieces of pale green, light tan, and bright red. The red pieces are shiny pomegranate seeds that add bursts of bright color throughout. Small bits of green herbs are scattered around, adding contrast. The mixture looks moist and chunky on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Acili Ezme without grilling the vegetables?

While roasting or grilling adds a smoky depth, you can roast the vegetables in a hot oven until charred if a grill is not available. Avoid using raw vegetables as the flavor will be less rich.

What can I serve Acili Ezme with?

Acili Ezme pairs wonderfully with grilled meats like lamb or chicken, fresh vegetables for dipping, toasted pita bread, or as part of a mezze platter alongside hummus and baba ganoush.