Ezme

Name: Ezme
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 ripe plum tomatoes, finely chopped; 1 green bell pepper, finely chopped; 1/2 red onion, finely chopped; 1/2 cup flat-leaf parsley, finely chopped; 2 garlic cloves, minced; 2 tbsp pomegranate molasses; 2 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp Aleppo pepper flakes; 1/2 tsp kosher salt

A spicy Turkish vegetable relish finely hand chopped with herbs, pomegranate molasses, and extra virgin olive oil.

20 minEasyServes 495 cal/serving

TurkishAppetizerNo-CookVeganVegetarianMediterraneanLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 ripe plum tomatoes, finely chopped
1 green bell pepper, finely chopped
1/2 red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
2 garlic cloves, minced
2 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Aleppo pepper flakes
1/2 tsp kosher salt

Instructions

1

Place 4 finely chopped ripe plum tomatoes, 1 finely chopped green bell pepper, 1/2 finely chopped red onion, 1/2 cup finely chopped flat-leaf parsley, and 2 minced garlic cloves in a large mixing bowl.
2

Add 2 tbsp pomegranate molasses, 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp Aleppo pepper flakes, and 1/2 tsp kosher salt to the bowl.
3

Mix everything thoroughly using a spoon until juices combine with the oil and molasses.
4

Chop the mixture lightly on a board for a fine texture, then transfer back to the bowl and serve chilled.

Questions

How long does Ezme keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Ezme?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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