Spicy Turkish Ezme Recipe

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.

spicy turkish ezme in a white bowl garnished with a sprig of parsley with pita chips resting on the side

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, I’m 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 “mashed” or “pureed,” which is exactly what we’ll 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 You’ll 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 that’s 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 level—whether 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 You’ll 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.

recipe ingredients on a wooden cutting board and labeled.

Tomatoes – 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 – Adds freshness and a slight peppery bite.
Jalapeño – Brings heat! Seed it for a milder flavor or leave the seeds for extra spice.
Red and green bell peppers – Offer crunch, sweetness, and color contrast.
Onion – Adds a sharp, savory depth. Red onion also works well.
Garlic – Essential for that classic Mediterranean punch.
Walnuts (optional) – A traditional yet optional addition that brings a subtle nuttiness and added texture.
Lemon juice – Brightens everything with a zesty, citrusy tang.
Dried red pepper flakes – The secret to ezme’s heat. Adjust to taste.
Tomato paste – Deepens the tomato flavor and thickens the relish.
Kosher salt – Enhances all the flavors and draws out moisture from the vegetables.
Sumac – A tart, slightly fruity spice that gives ezme its signature zing.

Substitutions: Swap jalapeño and red pepper flakes for Turkish red pepper paste (called pul biber) if you have it. It adds an authentic, slightly smoky heat.

spicy turkish salad on top of hummus with pita chips

Recipe Variations

Milder Version: Swap jalapeño 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

recipe ingredients chopped on a wooden cutting board

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 purée.
Let the ezme rest as it tastes best after sitting for at least 30 minutes, giving the flavors time to blend.
If you’re sensitive to heat, start with less red pepper and jalapeño, then add more to taste.
Since ezme is uncooked, using ripe, in-season tomatoes makes all the difference.

a bowl of spicy turkish salad in a red bowl garnished with parsley

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.

red pepper dip on top of hummus in a flowered bowl with pita chips resting on the side

Storage & Make-Ahead Tips

Store in an airtight container for up to 3 days. The flavors will deepen over time. I don’t 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

Is ezme supposed to be spicy?

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.

Can I make ezme ahead of time?

Yes! In fact, ezme tastes even better after a few hours in the fridge, as the flavors have time to develop.

What’s the difference between ezme and salsa?

While they look similar, ezme is finer in texture and has a distinctly Mediterranean flavor, thanks to sumac, lemon juice, and olive oil.

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are best for the right texture and flavor, but if you must use canned, drain them well and chop finely.

Do I need to remove the tomato skins before chopping them?

No, you don’t 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 tomato’s natural juices.

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