Skip the store-bought salsa jar and make this homemade Turkish ezme salad instead. Turkish salsa salad is called “Ezme” or “acılı ezme” if prepared spicy. It takes only 10 minutes to prepare this salad from scratch. Read all the tips and well-kept secrets about how to prepare this lovely, juicy salad. It will shake up your taste buds for sure!
Ingredients of Ezme Salad
Tomato: is the major player. Pick from the garden or buy dark red, ripe and seasonal tomatoes. In other words, this salad will be best when made with summer tomatoes. If you really want to make them in other seasons but the best possible tomatoes. I cannot advise canned tomatoes.
Peppers: Any type or color of peppers will do. Add a spicy pepper if you choose to. Take out the seeds if you want to make them less spicy.
Pomegranate Molasses: Make sure you are not buying the wrong product labelled as “pomegranate flavored sauce”. Look for “pomegranate molasses” or “nar ekşisi” in Turkish. There is a big difference in taste and quality. Substitute: with balsamic vinegar or a tablespoon of honey – it will be a nice salad again but not the same as ezme.
Cucumber: When I first started making homemade ezme, there was always something missing in the flavor. It was only when I finally convinced a kebab restaurant owner to share with me the secret. I was missing to add a cucumber. A small cucumber of about 100 grams will be a nice addition to the ezme salad.
Pepper Paste: pepper pastes can be mild or spicy. Make your choice of the type of pepper paste you want with this in mind. Some spicy pepper pastes are really hot, adjust the amount and other spices accordingly. Substitute: with tomato paste or just leave it out.
Parsley, lemon juice, sumac, red pepper flakes, dry or fresh mint, salt to taste and extra virgin olive oil are the other must-have ingredients of this amazing salad.
Optional ingredients are; black pepper, cumin, allspice.
How to prepare Ezme Salad
Traditionally you are supposed to chop everything by hand using a mincing knife. If you are reluctant about using a food processor chop each ingredient separately. Work the processor in pulses and just enough to chop. Do not turn any ingredient into a puree.
I confess, this time I chopped everything together, as I was busy making Turkish Pide at the same time.
Again traditionally the excess juice of the salad is supposed to be taken out using a cheesecloth. I suggest using a wire colander. Put all the material into a wire colander over a bowl. Press down with your hands or with the back of a wooden spoon or a ladle. You will be surprised how much juice the onion, tomato, onion and cucumber has. The less juice the tastier this salad will be. Do not waste the juice, it is delicious. You can break the rules – like I often do – and serve the ezme with its juice. Or use the juice in a pasta sauce or soup.
Finally, add all the other spices and sauces. I generally serve in small serving bowls. Some with more hot spices and the others with milder spices. You can easily adapt to your desired spice level, by adding hot peppers, spicy pepper paste and red pepper flakes.
Frequently asked questions
- Should I skin tomatoes? Depends on the tomatoes if the peel is thick, I suggest peeling. If using a food processor there is no need to skin the tomatoes.
- Should I peel the cucumber? Yes, as it will affect the flavor.
- Can I prepare beforehand? Yes, you should prepare this salad at least half an hour before serving. Add the dressing, mix well and keep it covered in the fridge. The flavors and juices will blend much better.
- How long does this salad stay? As it has raw onions and garlic cloves it is better to finish the maximum the next day. And do not think about freezing this salad, it just won’t work.
- What can I serve ezme with? You can serve ezme with anything you like, from Pasta alla Vodka to Gozleme and of course kebabs. You have it as a dip with slices of toasted bread too.
Enjoy or should I say it in Turkish: “afiyet olsun!”
Turkish Salsa Salad, Ezme Recipe
Ingredients
- 2 tomatoes
- 1 cucumber-small optional
- 1 onion
- 1 pepper
- 1 chilli pepper optional
- 5-6 stalks parsley
- 1 tablespoon pepper paste
- ½ lemon’s juice
- 1-2 tablespoon olive oil extra virgin
- 1 pinch salt to taste
- 1 pinch red pepper flakes to taste
- 1 tablespoon pomegranate molasses
- 2-3 fresh mint leaves or a teaspoon of dry mint flakes
- 1-3 garlic cloves
Instructions
- Chop the tomatoes as finely as possible. You can choose to use a food processor. Transfer to a medium-sized bowl.
- Do the same with the peppers. Add to the bowl.
- Peel and chop well the onion and the cucumber. You can use a food processor. Add to the bowl.
- Chop well the parsley and add.
- Crush the garlic cloves and add.
- Put a wire colander on top of another bowl. Pour the salad into the colander and press slowly with a ladle or a wooden spoon. Instead, of this method you can use a cheesecloth. The drier this salad is better. However, do not throw away the drained juice of the salad. You may use it for other dishes such as soup, pasta or similar.
- Place the salad in a serving dish. Add all the other spices and ingredients. Mix well and leave in the fridge for at least a half an hour so all the flavors are absorbed and the salad chills.
- Ezme can be served as a starter, a dip or as a side dish.
Notes
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