AppetizerSide DishSnack

Acili Ezme

Name: Acili Ezme
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 300 g tomato finely diced; 100 g cucumber finely diced; 1 pcs green bell pepper finely diced; 1 pcs red bell pepper finely diced; 0.5 pcs red onion finely minced; 2 clove garlic minced; 0.25 cup fresh parsley finely chopped; 2 tbsp fresh mint finely chopped; 1 tbsp tomato paste; 1 tbsp red pepper paste; 2 tbsp pomegranate molasses; 3 tbsp olive oil; 1 tbsp lemon juice; 1 tsp red pepper flakes; 0.5 tsp dried mint; 0.5 tsp cumin ground; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

Acili Ezme is a vibrant and spicy Turkish mezze, bursting with the fresh flavors of finely diced tomatoes, crisp peppers, and aromatic herbs. This refreshing salad is brightened by a tangy pomegranate molasses dressing, offering a delightful balance of savory, sweet, and spicy notes. It's an essential appetizer, perfect for scooping up with warm pita bread.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 172 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

300 gtomato, finely diced
100 gcucumber, finely diced
1 pcsgreen bell pepper, finely diced
1 pcsred bell pepper, finely diced
0.5 pcsred onion, finely minced
2 clovegarlic, minced
0.25 cupfresh parsley, finely chopped
2 tbspfresh mint, finely chopped

dressing

1 tbsptomato paste
1 tbspred pepper paste
2 tbsppomegranate molasses
3 tbspolive oil
1 tbsplemon juice
1 tspred pepper flakes
0.5 tspdried mint
0.5 tspcumin, ground
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

Large mixing bowl · Small mixing bowl · Chef's knife · Cutting board · Whisk · Measuring spoons · Measuring cups · Plastic wrap

The method

Step by step

1
Wash and thoroughly dry the tomatoes, cucumber, green bell pepper, and red bell pepper.
About 1 min
Cook’s note: Ensuring vegetables are dry helps prevent a watery ezme and allows the dressing to adhere better.
2
Finely dice the tomatoes, cucumber, green bell pepper, and red bell pepper into small, uniform pieces, approximately 1/4-inch (0.6 cm) cubes.
About 7 min
Cook’s note: The key to a great Acili Ezme is the fine dice; smaller pieces create a more cohesive texture and allow flavors to meld beautifully.
3
Peel and finely mince the red onion and garlic cloves.
About 3 min
Cook’s note: For a less pungent raw onion flavor, you can rinse the minced red onion under cold water and pat it dry before adding to the salad.
4
Finely chop the fresh parsley and fresh mint leaves.
About 2 min
Cook’s note: Use a sharp chef's knife to prevent bruising the herbs, which can diminish their vibrant color and flavor.
5
Transfer all the diced vegetables (tomato, cucumber, green bell pepper, red bell pepper), minced red onion, minced garlic, chopped parsley, and chopped mint into a large mixing bowl.
About 1 min
6
In a separate small bowl, combine the tomato paste, red pepper paste, pomegranate molasses, olive oil, lemon juice, red pepper flakes, dried mint, ground cumin, salt, and black pepper.
About 2 min
Cook’s note: Red pepper paste (biber salçası) comes in mild (tatlı) and hot (acı) varieties; choose according to your spice preference.
7
Whisk the dressing ingredients vigorously until well combined and emulsified.
About 1 min
Cook’s note: Taste the dressing at this stage and adjust the seasoning; you might want more lemon for tang, more pepper flakes for heat, or additional salt.
8
Pour the prepared dressing over the diced vegetables in the large mixing bowl.
9
Gently fold the dressing into the vegetables using a spatula or large spoon, ensuring all ingredients are evenly coated.
About 1 min
Cook’s note: Avoid overmixing, which can crush the delicate vegetables. A gentle folding motion maintains their texture.
10
Cover the bowl tightly with plastic wrap and refrigerate for at least 15 minutes.
About 15 min
Cook’s note: Chilling allows the flavors to meld and intensify, and the vegetables to slightly firm up, enhancing the refreshing quality of the ezme.
11
Serve the chilled Acili Ezme immediately as a mezze, accompanied by warm pita bread, crusty bread, or as a side dish.
Cook’s note: For an extra touch, drizzle with a little extra virgin olive oil and a sprinkle of fresh parsley before serving.

Per serving

Nutrition

70%Score

Calories: 172.3kcal
Protein: 2.5g
Carbs: 19.4g
Fat: 10.6g
Fibre: 3.3g
Sugar: 12.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Acili Ezme is incredibly versatile. Serve it as part of a larger mezze platter with hummus, baba ghanoush, and olives. It also makes a fantastic topping for grilled meats or fish, adding a burst of freshness and spice. For a milder version, reduce the red pepper flakes and omit the red pepper paste. Pair with a crisp, dry white wine or traditional Turkish raki.

Storage

Store leftover Acili Ezme in an airtight container in the refrigerator.

Reheating

Acili Ezme is best served chilled and does not require reheating. If the texture softens after a day, a quick stir will refresh it.