🌶️ Acılı ezme
Acılı ezme is a spicy Turkish relish of very finely chopped tomato, onion, peppers and parsley, seasoned with isot or other dried chilli and pomegranate molasses and finished with a few crushed walnuts. It is fresh, sharp, sweet-sour and fiery all at once. It is served as a meze, especially alongside grilled kebabs.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 ripe tomatoes, seeded
- 1 small onion
- 1 green and 1 red pepper
- 1 hot green chilli
- 1 bunch flat-leaf parsley
- 1 tsp isot or red chilli flakes
- 1 tbsp pomegranate molasses
- 1 tbsp crushed walnuts, salt
Method
- Chop the tomatoes, onion, peppers and chilli as finely as possible, almost to a paste, using a large knife.
- Chop the parsley finely and add it to the vegetables.
- Mix in the chilli flakes, pomegranate molasses and salt, and drain off excess juice.
- Scatter the crushed walnuts over the top and serve chilled.
How to make it lighter
- Keep the walnuts to a light sprinkle — they are the most calorie-dense part of the relish.
- Use it instead of creamy sauces with grilled meat: a few spoonfuls add a lot of flavour for few calories.
- Skip extra oil on top; the tomato juice and molasses already make it moist.
History
Ezme means “crushed” in Turkish, and the salad is closely tied to the kebab houses of southeastern Turkey, where isot pepper from Şanlıurfa gives it its smoky heat. Today it is set on the table at almost every kebab restaurant in Turkey.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →