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Acılı Ezme

Serves 4 to 6 Dip vegan, Appetizers

Acılı Ezme

Acılı Ezme hails from the southeastern corners of Turkey, where meyhanes—those lively taverns—serve it with an unabashed hand. It's a dish that captures the spirit of the region, with its bold use of salt and richness of olive oil. This version is what you'd find at home, a reflection of how Turkish family cooks bring it to the table, unpretentious and ready to share.

Expect a vibrant, fiery spread where tomatoes and peppers meet the tang of pomegranate molasses, all mellowed by the lushness of olive oil. The finely chopped onion adds a crisp bite, while the pepper paste rounds out the heat. It's a dish that begs to be scooped up with warm bread, inviting each diner to savor every layered flavor.

Ingredients

  • 3tomatoes
  • 2peppers
  • 1onion
  • 2 tbsppepper paste
  • 1 tbsppomegranate molasses
  • 60 mlolive oil
  • to tastefine sea salt

Method

  1. Begin by preparing the vegetables. Dice 3 tomatoes, 2 peppers, and 1 onion into small, uniform pieces. This ensures an even texture in the final dish. If you prefer a smoother consistency, you can blend these ingredients in a food processor until they reach a coarse paste-like texture.
  2. Transfer the diced or blended vegetables into a large mixing bowl. Add 2 tablespoons of pepper paste to the mixture. Use a wooden spoon or a pestle to pound and mix the ingredients together until they are well combined and the texture is slightly chunky but cohesive.
  3. Slowly drizzle in 60 ml of olive oil while continuously stirring the mixture. This gradual incorporation helps the oil emulsify with the vegetable base, enhancing the richness and flavor of the dish. Next, add 1 tablespoon of pomegranate molasses, mixing it in thoroughly to introduce a subtle sweetness and tang.
  4. Season the mixture with fine sea salt to taste. Crush a clove of garlic and add it to the mixture, stirring well. Taste a small amount on a piece of bread to check the seasoning, adjusting the salt if necessary. The flavors should be balanced, with a noticeable kick from the pepper paste.
  5. Allow the Acılı Ezme to rest for about 15 minutes at room temperature. This brief resting period allows the flavors to meld together, enhancing the overall taste of the dish. Serve the Acılı Ezme cool, as part of a meze spread or as a condiment, inviting everyone to share and enjoy.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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