Tomato and Pepper Dip (Acılı Ezme)

ACILI EZME is an appetizer (meze) that can be enjoyed with Turkish tutlum cheese and pita bread before kebabs or it can be served as a salad next to kebabs. In US, it can be served as a dip with corn or pita chips.


  • 4 tomatoes
  • 2-3 jalapenos
  • 1/2 red medium size onion
  • 1 cup fresh parsley leaves
  • 1/4 cup fresh mint leaves (optional)
  • 2 table spoon olive oil
  • 1 teaspoon pomegranate molasses
  • 2 tablespoon lemon juice
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sumac
  • 1/2 teaspoon salt

  1. Chop the onions and jalapenos finely - this is indeed a key step of this recipe. You must be patient and work with a sharp, heavy knife on a good cutting board.
  2. Slice each tomato into four pieces. Remove their seeds and the juice around them. You can make a great drink from the juice by adding a little salt and lemon juice. Again, finely chop the tomatoes, this is important.
  3. Finely chop the parsley.
  4. Mix all the ingredients in a bowl, let it rest for about 30 minutes before serving.
  5. Serve with kebabs, especially the Adana kebab.


Tomatoes from the garden of Lale & Turgay Adalı at Çandarli, İzmir -- Photo: Copyright Tülay Adalı

© 2015