How to make Acılı Ezme

Why cooks start here

Acılı Ezme is cooked the way southeastern meyhanes cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

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.