Starter Turkish
Ezme
A Turkish starter of finely chopped tomatoes, peppers, onion and parsley. Pepper paste and tart pomegranate molasses make a bold dressing that brings the juicy vegetables together.
Ingredients
4 servings · metric units
For a larger batch, chop the vegetables in batches. Add the chilli and salt gradually, tasting as you go.
You’ll need
Saucepan for boiling water · Bowl of cold water · Slotted spoon · Large chopping board · Sharp knife · Fine sieve · Mixing bowl and cover · Spoon · Shallow serving bowl
Method
0/6 stepsBlanch and peel the tomatoes
Bring a saucepan of water to the boil. Score a cross in the tomato skins and immerse them in the boiling water for 20–40 seconds, just until the skins start to loosen. Lift out with a slotted spoon, transfer to cold water and peel. Halve the tomatoes, remove the hard stalk cores and scoop out the seeds and watery juice. Finely dice the flesh.
Blanch and peel the tomatoes Finely chop the vegetables
Remove the stalks, seeds and white membranes from both peppers. Peel the onion and garlic, then wash and dry the parsley. Chop the peppers, onion, garlic and parsley very finely. Add the tomatoes and chop everything together, working in batches if needed. Aim for tiny but still distinct pieces, roughly 2–3 mm; do not crush the vegetables into a purée.
Finely chop the vegetables Drain excess juice
If the chopped vegetables have released plenty of juice, leave them in a fine sieve for 1–2 minutes. Do not squeeze them: they should stay juicy without sitting in liquid. Transfer to a mixing bowl.
Drain excess juice Dress and season
Add the pepper paste, olive oil, juice squeezed from the lemon and pomegranate molasses. Season with pul biber or hot paprika, salt, black pepper and the optional dried mint. For ingredients given as a range, start with the lower amount. Mix thoroughly with a spoon until no lumps of paste remain. Taste and adjust the seasoning within the listed ranges. The ezme should be bold, tangy, lightly glossy and cohesive enough to spoon.
Dress and season Chill the ezme
Cover the bowl and refrigerate for at least 30 minutes, preferably 60 minutes, to let the flavours mingle. The finely chopped vegetables should remain distinct and evenly coated in the dressing.
30:00Chill the ezme Serve
Stir and taste the ezme before serving, adjusting the seasoning if needed. If a noticeable pool of watery liquid has collected at the bottom, carefully pour it off. Spoon into a shallow bowl and serve lightly chilled. The finished ezme should be juicy, with visible flecks of vegetables and parsley, but no pool of juice.
Serve
Tips
- Chop with a knife rather than blending. Ezme should have tiny, distinct pieces, not the texture of a smooth purée.
- Drain the vegetables before adding the dressing, but do not squeeze them. They should remain juicy.
- Taste again after chilling: pepper paste contributes salt, and the heat depends on your peppers and chilli.
- Serve lightly chilled, ideally with warm, crusty bread.
Storage
Keep in an airtight container in the fridge at 4°C or below for 2–3 days. Stir before serving and pour off any excess liquid. Freezing is not recommended, as the vegetables will lose their firm texture.
Timing
Hands-on: 30 min · Cooking: 5 min · Resting: 30 min