Spicy Turkish Ezme Recipe
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If you love bold, vibrant flavors, this spicy ezme is about to become your new favorite. Imagine juicy ripe tomatoes, crisp green peppers, and spicy peppers all finely chopped into a silky yet textured relish. A drizzle of extra virgin olive oil and a squeeze of lemon bring it all together, making it the perfect side dish for warm pita bread, grilled meats, or a mezze platter bursting with Mediterranean flavors.

Table of Contents
What is Ezme?
We have a wonderful Turkish restaurant here in Columbus that serves this spicy tomato salad as an appetizer, accompanied by puffy, warm hunks of pita. Every time we visit, we order the hummus and ezme, and by the time our main courses arrive, Iโm almost too full to eat them.
Ezme is a classic appetizer in Turkish cuisine, traditionally served alongside hummus, pita, or as a condiment for kebabs, cubed lamb, or other grilled meats. The Turkish word “Ezme” means โmashedโ or โpureed,โ which is exactly what weโll be doing with the tomatoes in this recipe. With its fresh ingredients, you can think of it as the Turkish version of relish or Mexican salsa.

Why Youโll Love This Turkish Ezme Recipe
Mediterranean recipes are all about bold, fresh flavors, and this Turkish ezme salad is no exception. The combination of fresh vegetables, bright citrus, and earthy spices creates a balance of sweet, tangy, and spicy that wakes up your taste buds. Unlike other chopped salads, ezme is meant to be finely minced, allowing the flavors to meld into a spoonable relish thatโs just as good drizzled over grilled skirt steak as it is scooped up with pita chips.
What makes this version stand out? It stays true to tradition while offering an easy food processor option for busy cooks. Plus, with hot pepper and chili flakes, you can adjust the spice levelโwhether you like just a hint of warmth or a full-on fiery kick.
For an impressive appetizer spread, serve it as a trio of dips with veggies and fresh bread on a large platter with an herbed Greek yogurt dip and fresh feta Greek dip.
Ingredients Youโll Need
Here are a few notes on the main ingredients for this ezme! Jump to the recipe card for the full recipe and exact measurements.

- Tomatoes โ The base of this dip, providing natural sweetness and acidity. Use ripe but firm, in season tomatoes for the best flavor and texture.
- Flat-leaf parsley โ Adds freshness and a slight peppery bite.
- Jalapeรฑo โ Brings heat! Seed it for a milder flavor or leave the seeds for extra spice.
- Red and green bell peppers โ Offer crunch, sweetness, and color contrast.
- Onion โ Adds a sharp, savory depth. Red onion also works well.
- Garlic โ Essential for that classic Mediterranean punch.
- Walnuts (optional) โ A traditional yet optional addition that brings a subtle nuttiness and added texture.
- Lemon juice โ Brightens everything with a zesty, citrusy tang.
- Dried red pepper flakes โ The secret to ezmeโs heat. Adjust to taste.
- Tomato paste โ Deepens the tomato flavor and thickens the relish.
- Kosher salt โ Enhances all the flavors and draws out moisture from the vegetables.
- Sumac โ A tart, slightly fruity spice that gives ezme its signature zing.
Substitutions: Swap jalapeรฑo and red pepper flakes for Turkish red pepper paste (called pul biber) if you have it. It adds an authentic, slightly smoky heat.

Recipe Variations
- Milder Version: Swap jalapeรฑo for a mild green chili or omit the red pepper flakes.
- Smoky Flavor: Add a dash of smoked paprika or use Turkish red pepper paste instead of tomato paste.
- Nut-Free: Simply omit the walnuts.
- Extra Tangy: Add a splash of pomegranate syrup or extra lemon juice for a deeper acidity.
How to Make This Recipe

Step 1: Finely chop tomatoes, parsley, red onions, green peppers, red peppers, garlic cloves, and walnuts (if using). If using a food processor, pulse everything except the tomatoes until finely minced.

Step 2: Transfer the chopped tomatoes and other ingredients to a large bowl. Stir in extra virgin olive oil, lemon juice, dried red pepper flakes, tomato paste, salt, and sumac, mixing until well combined.
Step 3: Chill for at least 30 minutes before serving. This step allows the flavors to meld beautifully.
Step 4: Drizzle with a little more extra virgin olive oil and serve alongside warm pita, hummus, or grilled meats.
Recipe Tips for the Best Ezme
- While hand-chopping gives the most authentic texture, a food processor is a great time-saver. Just be careful not to over-process; you want a fine mince, not a purรฉe.
- Let the ezme rest as it tastes best after sitting for at least 30 minutes, giving the flavors time to blend.
- If youโre sensitive to heat, start with less red pepper and jalapeรฑo, then add more to taste.
- Since ezme is uncooked, using ripe, in-season tomatoes makes all the difference.

Serving Suggestions
This side dish is incredibly versatile, making it a great way to enhance any Mediterranean-inspired meal. Try it:
- As part of a mezze platter, alongside traditional hummus, baba ganoush, and tzatziki with pita chips or Turkish pide bread.
- A swipe of hummus and a scoop of ezme balanced on homemade pita bread or (my personal favorite) puffy Turkish bread is the perfect summer bite!
- Spooned over grilled kebabs or beef kafta.
- As a flavorful spread for Mediterranean club sandwiches.
- Paired with cheese and olives for an easy appetizer.
- Mixed into grain bowls for a zesty punch.

Storage & Make-Ahead Tips
- Store in an airtight container for up to 3 days. The flavors will deepen over time. I donโt recommend freezing this dip, as the texture becomes too watery upon thawing.
- Since ezme benefits from resting, make it a few hours ahead of serving for the best taste.
Recipe FAQs
Traditionally, ezme has a bit of heat, but you can adjust the spice level to your liking by using less red pepper flakes and seeding the jalapeno.
Yes! In fact, ezme tastes even better after a few hours in the fridge, as the flavors have time to develop.
While they look similar, ezme is finer in texture and has a distinctly Mediterranean flavor, thanks to sumac, lemon juice, and olive oil.
Fresh tomatoes are best for the right texture and flavor, but if you must use canned, drain them well and chop finely.
No, you donโt need to remove the tomato skins for Ezme! Since the tomatoes are finely chopped (either by hand or in a food processor), the skins blend seamlessly into the mixture. Plus, they add a bit of texture and help retain the tomatoโs natural juices.
More Mediterranean Favorites
- Loaded Mediterranean Sweet Potato Fries
- Mediterranean Meatballs with Dill Yogurt Sauce
- Roasted Red Pepper, Feta, and Olive Grilled Cheese
- Mediterranean Chopped Salad with Creamy Greek Dressing
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Spicy Turkish Ezme Recipe
Ingredients
- 3 large tomatoes (halved and seeded)
- 1 large red bell pepper (seeded)
- 1 large green bell pepper (seeded)
- 1 small yellow onion
- 1 handful fresh flat-leaf parsley
- 1 jalapeno (seeded or not (based on your heat preference))
- 3 cloves garlic
- 1/4 cup walnuts (optional)
- 2 Tablespoons olive oil (plus more for serving)
- Juice of one lemon
- 2 Tablespoons tomato paste
- 1 teaspoon Kosher salt
- 1 teaspoon dried red pepper flakes (optional)
- 1/2 teaspoon sumac
Instructions
- Finely dice the tomatoes, bell peppers, onions, parsley, jalapeno, garlic, and walnuts, if using. Place them in a large bowl.
- Stir in olive oil, lemon juice, tomato paste, salt, red pepper flakes, and sumac. Refrigerate for at least 30 minutes or overnight before serving. Serve with another drizzle of olive oil alongside pita, hummus, or grilled meats.
Notes
- Traditional ezme is hand chopped, but you can use a food processor to speed up the process. Place everything but the tomatoes in a food processor and pulse just until finely chopped. You want the vegetables to still have individual texture and not just turn into a homogenous paste. For this reason, I always recommend chopping the tomatoes by hand and stirring them into the other vegetables if you’re using a food processor.
- If desired you can replace the jalapeno, red pepper flakes, and tomato paste with 2 Tablespoons Turkish red pepper paste.
- Store in an airtight container for up to 3 days. The flavors will deepen over time. I donโt recommend freezing this dip, as the texture becomes too watery upon thawing.
In Turkey they also add stained yogurt to the hummus and ezme …you can also add hot ground lamb beef combo, cubes of lamb, cured Pastฤฑrma pastrami or spicy Turkish sausage sucuk and freshly sreamed Olive oiled veggies like carrots and white beans for a full meaty hummus ezme meal..
Oh my. Your comment made me so hungry!
Gorgeous addition to a beautiful hummus-yum!
Thanks to you I now have a new food mission which is to taste and find out all about Ezme. It certainly looks like it and the hummus would make a nice meal for me. Love the color and I can only imagine the texture is just as nice.
Thanks Renee! I’m glad I could inspire your search. There are a lot of different recipes online, but this one looked the most like the one I had tried in a restaurant. If you get a chance to try it at an Authentic Middle Eastern/Mediterranean place, that’s definitely the way to go!
Wow. This looks absolutely amazing and your hummus looks perfect. I love making my own hummus…such a great snack. I also just made my own harissa so I have this recipe bookmarked. Thanks for sharing!
Oh I’m loving the look and spices in your ezme!I love homemade hummus!!So much fresh than store bought ones!I’ve been wanting to try harissa for sometime now and I think I need to make it sooner than later ๐ Lovely pics!
I love harissa paste so much after discovering it a year ago. I have always bought store bought but actually now I am excited to make it home made. I am obsessed with hummus so this is going to be a must try for me.
I’m definitely going to try making my own now that I have a recipe. It seems like the kind of thing that’d be nice to have around to throw in pretty much anything.
Oh I’m definitely making this one! I make my own harissa and always keep it around, so this should go pretty quickly. And pairing it with hummus is genius! I love this!!
Definitely! With the harissa, you could eliminate the dried chiles, jalapeno, red pepper flakes, and spices. The harissa will do most of the work for you!
Hummus is something we eat all the time and I’m always looking for new recipes. This spicy version sounds great!
Congratulations Courtney on your culinary feat! The hummus and ezme salad is truly inspired. I so admire how you simply improvised the ingredients to create success =)
I fully planned on making your hummus, and now I have a beautiful relish to go with it!
Great! I hope you love them both. ๐
It may not be traditional but it looks awesome. Since I don’t really love love love creamy hummus (I like a more rustic style or else I get a “paste” feeling) this would add the perfect texture.
I had the same thing a year ago with not finding harissa for a recipe, until I made it at home, SO easy! Now I always have a jar in the fridge. And hummus is part of my routine too. This recipe is beyond amazing! Iยดm pinning it right now!
I’m definitely going to have to try making it. Just need to get a good mix of dried chiles first!
Not even joking, my mouth is salivating with anticipation looking at this right now! I am going to have to go get all the ingredients this afternoon and make it or I might go crazy dreaming of how it tastes!!
Haha! I know exactly the feeling you describe! I hope you get to try it soon. Let me know how you like it!
I’ve never heard of ezme before, but now I’m dying to try it. And your ultra smooth hummus looks terrific, too!
I want to dig right in!!
Ohhh.. this looks so good! the spicy heat with cool hummus- I’m tucking this one away to make. And I’ve definitely McGyvered my way through a few recipes in my time, I’m with ya there!
Sometimes it’s the only option! I’m just glad when it actually works out! ๐
Hummus…and then that delicious tomato-y goodness? YUM!
I turned the appetizer into a main course too ^.^ too good right? Thanks for sharing your recipe, I can’t wait to give it a shot soon.
I absolutely love hummus! This looks amazing.
Now this is the perfect hummus! Looks wonderful! I would love this for dipping pita chips in!!