Turkish Ezme—Spicy Tomato Dip 3 Ways
A vibrant Turkish chopped-tomato salsa that brings the heat and tang. Serve with creamy yogurt, tahini, and chili oil drizzles for a mezze-board showstopper.
- Total time
- 10 min
- Servings
- 6
- Calories
- 85
- Protein
- 3g
freshcasualmediterraneanvegetarianveganchunkysmoothappetizer
Ingredients
- 2 lbs ripe tomatoes
- 1 large red bell pepper
- ½ medium red onion
- ½ cup fresh parsley, finely chopped
- 2 tbsp pomegranate molasses or lemon juice
- 1 tsp Aleppo pepper flakes or red pepper flakes
- ½ cup Greek yogurt
- ¼ cup tahini
- 2 tbsp chili oil or red pepper oil
Instructions
- 1
Dice tomatoes and bell pepper into small 1/4-inch pieces, removing excess seeds and juice.
- 2
Mince red onion and parsley finely. Combine with tomatoes and peppers in a medium bowl.
- 3
Stir in pomegranate molasses, Aleppo pepper, salt, and black pepper to taste until bright.
- 4
Spoon ezme into a shallow serving bowl. Dollop yogurt on one side, tahini on the other.
- 5
Drizzle chili oil across the top. Serve with bread, crackers, or fresh vegetables.
Tools you’ll need
- cutting board
- sharp knife
- medium mixing bowl
- spoon
- shallow serving bowl
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