Turkish
Acılı Ezme
Hand-minced tomato, green pepper, scallion, parsley, and garlic form a lively Turkish meze sharpened with pepper paste, pul biber, lemon, and pomegranate molasses.
4 servings · 30 minutes prep
Ingredients
Hand-Chopped Vegetables
- 3 medium ripe but firm tomatoes, halved, seeded, and cut into 1/4-inch dice
- 2 small slender green peppers, seeded and minced
- 3 scallions, finely sliced
- 1/2 cup finely chopped flat-leaf parsley
- 1 large garlic clove, finely grated
Spicy Seasoning
- 1 tablespoon Turkish red pepper paste
- 2 teaspoons pul biber
- 1 tablespoon finely chopped fresh mint
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons pomegranate molasses
- 1/2 teaspoon Diamond Crystal kosher salt
- 2 tablespoons extra-virgin olive oil
Directions
Mince and Drain the Vegetables
- Chop the tomatoes by hand until the pieces are about 1/8 inch, then transfer them to a fine-mesh sieve set over a bowl. Mince the green peppers equally fine and add them to the sieve. Let the vegetables drain without pressing for 10 minutes.
- Finely chop the scallions and parsley together with several passes of the knife; stop before the herbs become a wet paste.
Build the Seasoning Paste
- Whisk the garlic, red pepper paste, pul biber, mint, lemon juice, pomegranate molasses, and kosher salt until no dense streaks remain. Whisk in the extra-virgin olive oil.
Fold, Rest, and Plate
- Discard the drained free liquid, then fold the tomato-pepper mixture, scallions, and parsley through the seasoning paste. Use a broad folding motion instead of stirring hard enough to crush the pieces.
- Rest for 15 minutes. Taste for heat, salt, and acidity; the ezme should be assertively hot and tart but still taste of fresh tomato. If a puddle forms, lift the mixture to the platter with a slotted spoon rather than squeezing it. Serve the same day.
