Ezme is a classic Turkish sauce, condiment and appetizer that’s usually served on the side of kebabs with some fresh bread. It’s ready in 10 minutes and is so delicious thanks to tomatoes, peppers and herbs.
What is ezme?
Depending on the use, ezme is an appetizer, dip, sauce or salad. Ezme means “mashed” which served well here since all the ingredients are chopped very finely by hand or a food processor.
It’s made mainly with tomatoes and olive oil, which makes it a healthy addition to the table. Each region of Turkey has a different way of making it and some like it spicy, known as acılı ezme. It’s one of the most loves barbecue side dishes in Turkish cuisine.
3 Tips to make the perfect ezme
- Use top quality tomatoes: The main ingredient used in this recipe is tomatoes. Make sure you’re using high quality tomatoes, just like you do for Gavurdagi (Turkish tomato walnut salad) especially if they’re not in season. I prefer to make this salsa in summer because that’s when tomatoes are in their prime.
- Chop finely: While using a food processor is much easier, it’s best to make this dish using a chef’s knife and chop the ingredients finely by hand.
- Let the flavors combine: If time permits, refrigerate it for 30 minutes before serving for the flavors to incorporate.
Ezme is a classic Turkish sauce, condiment and appetizer that’s usually served on the side of kebabs with some fresh bread. It’s ready in 10 minutes and is so delicious thanks to tomatoes, peppers and herbs.
What is ezme?
Depending on the use, ezme is an appetizer, dip, sauce or salad. Ezme means “mashed” which served well here since all the ingredients are chopped very finely by hand or a food processor.
It’s made mainly with tomatoes and olive oil, which makes it a healthy addition to the table. Each region of Turkey has a different way of making it and some like it spicy, known as acılı ezme. It’s one of the most loves barbecue side dishes in Turkish cuisine.
3 Tips to make the perfect ezme
- Use top quality tomatoes: The main ingredient used in this recipe is tomatoes. Make sure you’re using high quality tomatoes, just like you do for Gavurdagi (Turkish tomato walnut salad) especially if they’re not in season. I prefer to make this salsa in summer because that’s when tomatoes are in their prime.
- Chop finely: While using a food processor is much easier, it’s best to make this dish using a chef’s knife and chop the ingredients finely by hand.
- Let the flavors combine: If time permits, refrigerate it for 30 minutes before serving for the flavors to incorporate.
