Tomato and Pepper Dip (Acılı Ezme) | Turkish Eats

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

© Mehmet Ozturk 2017