Perhaps the most traditional of Turkish salads, the ezme salad is a fine balance of salty, sweet, and sour, with hints of fermented funk.
Making appearances alongside fish, grilled meats, and cold mezes, the ezme is a versatile and strong side to a variety of dishes.
Consisting of only a few key ingredients, getting the ratio correct is very important, so be sure to keep to this recipe.
Mince 1 large white onion
Cut 2 medium tomatoes into small cubes
Remove the seeds from 1 sweet green chili pepper. Cut it into small cubes
Finely chop ⅓ cup of picked parsley
Mince all the ingredients together to obtain a paste. Transfer to a bowl
Add salt to taste. Add 2 tsp of aleppo pepper
Add the juice of ½ lemon. Add 1½ tbsp of turnip water
Add 2 tbsp of pomegranate molasses
Add 3½ tbsp of extra virgin olive oil and mix to combine
Transfer to a clean bowl. The ezme salad is ready
Yield 4 portions
Turnip Water1½ tbsp
Aleppo Pepper2 tsp
Extra Virgin Olive Oil3½ tbsp
Pomegranate Molasses2 tbsp
Sweet Green Chili1
Picked Parsley⅓ cup