Some dishes are difficult to place into a single category, and Acılı Ezme is definitely one of them. It can be a salad, a dip, a condiment, or a sauce for grilled meat all at the same time. Originating from the Adana region of Turkey, this traditional recipe combines tomatoes, peppers, herbs, and spices into a vibrant, fresh, and slightly spicy mixture.
Its texture is similar to a very finely chopped salsa, while the flavor balances sweetness, acidity, saltiness, and heat. In Turkish restaurants, Acılı Ezme is almost always served as part of a mezze platter, alongside kebabs, pide, grilled meats, or warm flatbread.
What makes this dish so special is how a few simple ingredients come together to create something incredibly flavorful. Pomegranate molasses adds depth and sweet acidity, sumac brings a bright citrusy note, and Aleppo pepper gives the salad its characteristic warm, aromatic heat.
ad
Ingredients
- 3 large ripe tomatoes
- 1 red bell pepper
- 2–3 green chili peppers
- 1 medium onion
- 2–4 garlic cloves
- 1/2 bunch flat-leaf parsley
- a few green onions
- 2 tablespoons extra virgin olive oil
- 1–2 tablespoons freshly squeezed lemon juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper or pul biber
- 1 teaspoon mint leaves
- salt and black pepper, to taste
Dressing
Instructions
We prefer using fresh, ripe tomatoes, peeled before preparing the salad. If the tomatoes are too juicy, we also remove the seeds and inner pulp to avoid a watery texture.
Fresh juicy tomatoes diced on a cutting board, ready for Acılı Ezme preparation
The tomatoes, peppers, onion, garlic, and herbs should be chopped very finely. Traditionally, everything is prepared by hand with a knife, but we prefer a slightly more modern and practical approach in the kitchen.
Fresh red pepper and green chili sliced into small pieces as part of the preparation of Turkish Acılı Ezme
We use a food processor in very short bursts — either the pulse function or 3–4-second intervals. This creates a fine, even texture without turning the vegetables into a smooth puree. Acılı Ezme should still keep some structure.
Acılı Ezme mixture placed in a strainer to remove excess liquid from tomatoes and vegetables
After chopping, we transfer the mixture to a sieve and let it drain for several minutes, pressing gently from time to time to remove excess liquid. This step helps concentrate the flavors and gives the salad a better consistency.
Acılı Ezme mixture is placed in a strainer to remove excess liquid from the tomatoes and vegetables
In a separate bowl, prepare the dressing by combining olive oil, lemon juice, pomegranate molasses, pepper paste, and spices. Adjust the balance depending on whether you prefer it tangier, sweeter, or spicier.
Pour the dressing over the vegetables and mix well.
Final seasoning step where olive oil is poured over the chopped ingredients to enhance flavor and texture
Before serving, let the salad rest in the refrigerator for 10–15 minutes so the flavors can fully develop.
Notes
Acılı Ezme is best served cold and pairs beautifully with:
- kebabs and grilled meats
- kofta or grilled chicken
- warm pita, lavash, or Turkish pide
- mezze platters alongside hummus or muhammara
- crispy flatbread chips
When served as part of a mezze spread, it can be finished with a drizzle of olive oil and a sprinkle of finely chopped parsley.
Served with warm bread, Acılı Ezme can easily become a light meal on its own — especially during hot summer days, when its freshness and bright acidity make it particularly refreshing.