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Authentic Turkish Acılı Ezme (Spicy Hand-Minced Tomato, Pepper and Walnut Dip)
The fiery staple of Turkish grill houses: vine tomatoes, fiery peppers, and onions hand-diced with a knife into a luscious salsa, elevated with Turkish pul biber, tangy sumac, walnuts, and pomegranate molasses.
Prep
20 min
Cook
0 min
Total
20 min
Ingredients
servings
4
- Ripe vine tomatoes, peeled and seeded4 pc
- Hot green Turkish chili peppers, deseeded and minced2 pc
- Red bell pepper, finely minced1 pc
- Red onion, finely minced1 pc
- Walnuts, finely chopped60 g
- Pomegranate molasses (nar ekşisi)2 tbsp
- Turkish red pepper flakes (pul biber)1 tbsp
- Ground sumac1 tsp
- Extra virgin olive oil3 tbsp
- Salt½ tsp
Preparation Steps
1
Finely mince tomatoes, peppers, onion, and parsley with a sharp knife on a cutting board until finely minced but not puréed. Gently strain off excess accumulated liquid through a colander.
15 min timer
2
Transfer minced vegetables to a bowl, add finely chopped walnuts, pul biber, sumac, pomegranate molasses, olive oil, and salt.
3 min timer
3
Mix thoroughly and chill for 15 minutes to let the sweet, tangy, and fiery flavors meld. Spread onto a serving dish and garnish with walnut halves and parsley leaves.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
170
Protein
3.5g
Carbohydrates
12g
Fat
13g
Allergens
Nuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
