Acili Ezme Recipe
Acili Ezme is a vibrant and flavorful Turkish spicy tomato salad made from charred tomatoes and peppers, mixed with fresh herbs, onions, and a tangy blend of pomegranate molasses and sumac. It’s traditionally served as a mezze accompaniment to grilled meats and vegetables, delivering a refreshing, tangy, and mildly spicy flavor that pairs beautifully with kebabs or as a dip with pita chips.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Turkish
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 5 medium tomatoes
- 4 green peppers (preferably mild or slightly spicy varieties)
- 1 yellow onion, diced
- ½ cup flat leaf parsley, chopped
Spices and Condiments
- 2 tbsp red pepper paste (biber salçası or tomato paste)
- 1 tbsp ground sumac
- ½ tsp kosher salt
- 2 tbsp pomegranate molasses
Oils
- 3 tbsp olive oil
Instructions
- Char the tomatoes and peppers: Preheat your grill to high heat (around 450°F). Lightly oil the grill basket or grill pan, then place the whole tomatoes and green peppers directly on the grates. Grill, turning occasionally until the skins are nicely charred and blistered on all sides, approximately 5 to 10 minutes depending on their size. Remove from heat.
- Steam and peel: Cover the grilled tomatoes and peppers with a kitchen towel to let them steam for about 5 minutes. This softens the skins, making them easier to remove. Peel off and discard the skins from both the tomatoes and peppers.
- Chop and mash the ingredients: On a large, slightly rimmed plate or platter, combine the peeled tomatoes, peppers, diced yellow onion, and chopped parsley. Add the red pepper paste, ground sumac, and kosher salt. Using a biscuit cutter or metal cup, start chopping, mashing, and twisting the ingredients together by scraping, pressing, and moving them toward the center of the plate. Continue this method until you reach your desired chunky yet well-mixed consistency.
- Add finishing flavors: Drizzle the pomegranate molasses and olive oil over the mashed mixture. Stir gently to incorporate the flavors evenly.
- Season and serve: Taste and adjust seasoning if needed. Serve Acili Ezme as a spicy and tangy mezze dip alongside kabobs, fresh vegetables for dipping, or toasted pita chips as part of a Turkish mezze spread.
Notes
- Note 1: The type of green peppers used can alter the spice level; mild green bell peppers or slightly spicy varieties like Anaheim or Cubanelle can be used depending on your heat preference.
- Note 2: The traditional chopping technique with a biscuit cutter or metal cup helps maintain a rustic texture and melds the flavors well without turning it into a puree.
Keywords: Acili Ezme, Turkish spicy tomato salad, grilled tomato salad, mezze, Turkish appetizer, pomegranate molasses, red pepper paste, sumac
Find it online: https://nataliereeve.com/acili-ezme-recipe/
