Spicy Turkish Vegetable Spread (Ezme)
August 20, 2024 by Kimberly
Experience a burst of flavors with this spicy Turkish veggie spread! Fresh, zesty, and vibrant – it’s the perfect addition to your meals, bringing a touch of excitement and warmth.
20 MINUTES
EASY
VEGAN
TURKISH
65 PER PORTION
SPICY
EVERYDAY
SPREAD
SALAD
ALL YEAR
ABOUT THE RECIPE
Ready to spice up your snack game? Meet Ezme, a fiery and flavorful Turkish vegetable spread that’s about to become your new favorite. Packed with fresh ingredients and a spicy kick, this spread is perfect for those who love a bit of heat in their meals. Easy to make and bursting with vibrant flavors, Ezme is not just a dish – it’s an experience. Let’s dive into this exciting world of Turkish cuisine together!
How to serve
It’s an excellent companion to warm, crusty bread or pita. For a traditional touch, pair it with other mezze like hummus, baba ganoush, or tzatziki. It also makes a fantastic topping for grilled meats or veggies, adding a zesty punch to your meals. For a quick snack, spread it on toast or use it as a dip for fresh veggies. The spicy, tangy flavors will elevate any dish you serve it with. I like to serve it with this Turkish Flatbread (Bazlama) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.
How to store
Place it in an airtight container and keep it in the fridge. It stays fresh for up to 5 days, allowing you to enjoy its spicy goodness throughout the week. If you’re planning to make a big batch, you can freeze portions for up to a month. Just thaw it in the fridge overnight, and it’s ready to bring that burst of flavor back to your table.
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Spicy Turkish Vegetable Spread (Ezme)
- Total Time: 20 min
- Yield: 4-6 1x
Description
Recommended Equipment
- sharp knife
- cutting board
- food processor
- sieve
- bowl
- medium bowl
Ingredients
SALAD
- 2 tomatoes
- 1 red onion
- 1 green bell pepper
- 2 garlic cloves
- 15 grams parsley
DRESSING
- 2 tbsp pepper paste
- 1 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp sumach
- 1 tsp dried mint
- 1/2 tsp salt
- 1/2 tsp paprika powder
Instructions
- Wash and thoroughly dry the tomatoes, bell pepper, and parsley. Quarter the tomatoes, deseed the bell pepper and cut into large pieces. Peel and quarter the red onion, peel the garlic cloves, and roughly remove the thick stems from the parsley. Place everything in a food processor and pulse until everything is finely chopped but still recognizable. We don’t want a paste!
- Transfer the mixture to a fine sieve over a bowl and press it with a spoon to extract as much liquid as possible. Let the mixture continue to drain in the sieve and set aside.
- In a bowl, mix the dressing ingredients: hot paprika paste, tomato paste, olive oil, sumac, dried mint, salt, pomegranate syrup, and lemon juice until it forms a creamy consistency.
- Place the vegetable mixture into a larger bowl and add the dressing. Stir well until it becomes a creamy, firm, dark red mixture. Taste and adjust seasoning if needed. You can serve it immediately or refrigerate it for a few hours to enhance the flavors.
- Cook Time: 20 min
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