Ezme

Name: Ezme
Cuisine: Turkish
Ingredients: 3 Large Tomato; 1 medium Romano Pepper; 1 medium Green Chilli; 1 small Onion; 2 cloves minced Garlic; 25g Parsley; 2 tablespoons Red Pepper Paste; 1 tablespoon Tomato Puree; 2 tablespoons Pomegranate Molasses; 1 tablespoon Pul Biber; 2 tsp Sumac; 1 tablespoon Dried Mint; 60 ml Extra Virgin Olive Oil

Vegetarian Turkish

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If you are looking for a reliable vegetarian recipe, this Ezme is one to keep: 13 ingredients, 2 simple steps, ready in roughly under an hour. It sits firmly in the Turkish tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.

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Ezme — Vegetarian recipe, Turkish cuisine — Ezme · Turkish

Level Medium

Ingredients

3 large Tomato
1 medium Romano Pepper
1 medium Green Chilli
1 small Chopped Onion
2 clove Garlic
25 g Parsley
2 tbsp Red Pepper Paste
1 tbsp Tomato Puree
2 tbsp Pomegranate Molasses
1 tbsp Pul Biber
2 tsp Sumac
1 tbsp Dried Mint
60 ml Extra Virgin Olive Oil

Method

Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped. Tip out into a sieve, set over a bowl and leave to strain. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.
Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt . Stir well, then drizzle with the remaining extra virgin olive oil to serve.

Tips for the best Ezme

Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.

Variations

Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Fusion twist: keep the method but swap the spices for your own favourites — the Turkish base takes well to it.

Serving ideas

Serve hot with rice, potatoes or crusty bread, and something green on the side.

Storage

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.

Frequently asked questions

Is this Ezme recipe medium to make?

It is rated medium: 13 ingredients and 2 steps. Follow the order and the tips above and it is very forgiving.

Can I make Ezme ahead of time?

You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.

What can I substitute for tomato?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source