Kebapçı Ezmesi (Turkish Spicy Ezme Salad)
Kebapçı Ezmesi (Turkish Spicy Ezme Salad)
Ingredients
For the Ezme Salad
- 2 ripe tomatoes, medium, cored
- 1/2 cucumber, small, peeled if desired
- 1/2 red onion, small
- 1/2 green bell pepper, small, cored and seeded
- 1/2 red bell pepper, small, cored and seeded
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh mint, packed
- 2 cloves garlic, peeled
- 1 tablespoon red pepper paste, (biber salçası), mild or hot
- 1 teaspoon tomato paste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon red pepper flakes, (pul biber), or more to taste
- 1/2 teaspoon dried mint
- 1/4 teaspoon cumin, ground
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Roughly chop the tomatoes, cucumber, red onion, green bell pepper, red bell pepper, fresh parsley, and fresh mint. Peel the garlic cloves.
⏱️ 5 min
- 2
Place all the chopped vegetables, herbs, and garlic into a food processor. Pulse several times until the mixture is very finely minced but not puréed. You want a finely chopped, almost paste-like consistency, but still with some texture.
⏱️ 5 min
- 3
Transfer the finely minced vegetable mixture to a medium bowl. Add the red pepper paste, tomato paste, extra virgin olive oil, pomegranate molasses, lemon juice, red pepper flakes, dried mint, cumin, salt, and black pepper.
⏱️ 3 min
- 4
Mix all the ingredients thoroughly with a spoon until well combined. Taste and adjust seasoning as needed, adding more salt, pepper, red pepper flakes, or lemon juice if desired.
⏱️ 2 min
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and develop. This passive time is crucial for the best taste.
⏱️ 30 min
- 6
Before serving, give the ezme another good stir. Serve chilled as a mezze (appetizer) with fresh pita bread, lavash, or as a side dish for grilled meats or kebabs.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kebapçı Ezmesi (Turkish Spicy Ezme Salad)
For the Ezme Salad
- 2 ripe tomatoes, medium, cored
- 1/2 cucumber, small, peeled if desired
- 1/2 red onion, small
- 1/2 green bell pepper, small, cored and seeded
- 1/2 red bell pepper, small, cored and seeded
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh mint, packed
- 2 cloves garlic, peeled
- 1 tablespoon red pepper paste, (biber salçası), mild or hot
- 1 teaspoon tomato paste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon red pepper flakes, (pul biber), or more to taste
- 1/2 teaspoon dried mint
- 1/4 teaspoon cumin, ground
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Roughly chop the tomatoes, cucumber, red onion, green bell pepper, red bell pepper, fresh parsley, and fresh mint. Peel the garlic cloves.
⏱️ 5 min - 2
Place all the chopped vegetables, herbs, and garlic into a food processor. Pulse several times until the mixture is very finely minced but not puréed. You want a finely chopped, almost paste-like consistency, but still with some texture.
⏱️ 5 min - 3
Transfer the finely minced vegetable mixture to a medium bowl. Add the red pepper paste, tomato paste, extra virgin olive oil, pomegranate molasses, lemon juice, red pepper flakes, dried mint, cumin, salt, and black pepper.
⏱️ 3 min - 4
Mix all the ingredients thoroughly with a spoon until well combined. Taste and adjust seasoning as needed, adding more salt, pepper, red pepper flakes, or lemon juice if desired.
⏱️ 2 min - 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and develop. This passive time is crucial for the best taste.
⏱️ 30 min - 6
Before serving, give the ezme another good stir. Serve chilled as a mezze (appetizer) with fresh pita bread, lavash, or as a side dish for grilled meats or kebabs.
⏱️ 5 min