Restaurant-Style Spicy Turkish Ezme | Perfect Summer Dip

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: green bell peppers

Yellow bell peppers add sweetness while green are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier, while sunflower oil is budget-friendly.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers flavor without the heat, and cayenne is often cheaper.

fresh parsley

🥗Healthier: kale

💰Cheaper: dried parsley

Kale adds nutrients, while dried parsley is more economical.

Chop one small onion finely.

Finely chop two cloves of garlic.

Finely chop a few sprigs of parsley.

Chop one small red bell pepper finely.

Remove seeds from four to five green chili peppers and chop them finely.

Chop four peeled tomatoes finely.

Place chopped vegetables in a strainer to release excess water.

In a wide plate, add one teaspoon of pepper paste, one tablespoon of tomato paste, half a tea glass of olive oil, juice of half a lemon, and one teaspoon each of dried mint, red pepper flakes, sumac, chili flakes, salt, and black pepper.

Add one tablespoon of pomegranate molasses to the mixture.

After the vegetables have drained, add them to the sauce and mix well.

Transfer the dip to a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary