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In a food processor or blender, combine the chopped red bell peppers, onion, chili, parsley, and tomatoes. Pulse and blend until the mixture is very finely chopped and has a uniform, paste-like consistency. Alternatively, finely dice all vegetables by hand.

Place a fine-mesh sieve over a large bowl. Transfer the finely chopped vegetable mixture into the sieve. Using the back of a spoon, press firmly on the mixture to extract as much liquid as possible. Reserve the strained liquid, as it makes an excellent marinade for meats or a flavorful base for soups.

Transfer the strained vegetable pulp to a clean mixing bowl. Add the salt, dried mint, sumac, pepper paste (or tomato paste), 2 tablespoons of olive oil, and the juice of the lemon.

Mix all the ingredients thoroughly until well combined and the dip achieves a vibrant red color and velvety texture. Taste and adjust seasoning if necessary.

Cover the bowl and refrigerate the Ezme Salad for at least 30 minutes. This allows the flavors to meld and deepen, resulting in a more delicious dip.

To serve, spoon the Ezme Salad onto a serving plate. Create a small well in the center and drizzle with a final touch of fresh olive oil. Serve chilled with grilled meats, as a mezze, or simply with fresh bread.


In a food processor or blender, combine the chopped red bell peppers, onion, chili, parsley, and tomatoes. Pulse and blend until the mixture is very finely chopped and has a uniform, paste-like consistency. Alternatively, finely dice all vegetables by hand.

Place a fine-mesh sieve over a large bowl. Transfer the finely chopped vegetable mixture into the sieve. Using the back of a spoon, press firmly on the mixture to extract as much liquid as possible. Reserve the strained liquid, as it makes an excellent marinade for meats or a flavorful base for soups.

Transfer the strained vegetable pulp to a clean mixing bowl. Add the salt, dried mint, sumac, pepper paste (or tomato paste), 2 tablespoons of olive oil, and the juice of the lemon.

Mix all the ingredients thoroughly until well combined and the dip achieves a vibrant red color and velvety texture. Taste and adjust seasoning if necessary.

Cover the bowl and refrigerate the Ezme Salad for at least 30 minutes. This allows the flavors to meld and deepen, resulting in a more delicious dip.

To serve, spoon the Ezme Salad onto a serving plate. Create a small well in the center and drizzle with a final touch of fresh olive oil. Serve chilled with grilled meats, as a mezze, or simply with fresh bread.
