Description
A super spicy appetizer made by chopping vegetables like tomatoes, onions, and chilies extremely finely, and dressing them with pomegranate molasses and spices.
Restaurants serving Acılı Ezme
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Tomato
- Onion
- Green chilies
- Pomegranate molasses
- Pul biber
Instructions
- [Authentic Recipe]
- Chop ripe tomatoes, onions, garlic, green chilies, and plenty of parsley extremely finely with a knife until just before it becomes a paste.
- Place in a strainer to thoroughly drain excess vegetable moisture.
- Transfer to a bowl, add tomato paste (salça), pomegranate molasses, olive oil, lemon juice, salt, massive pul biber (chili flakes), sumac, and dried mint, and mix well. Chill in the fridge for
- hour to let flavors meld.
Learn more Spice, substitutes, tips
Key spices
Pul biber and Sumac
Substitutes at Japanese supermarkets
Tabasco (heat substitute), Balsamic vinegar
Pairing
Freshly baked lavaş(flatbread)
Trivia
[For Everyone] Acılı = spicy, Ezme = crushed. A standard meze always served first at kebab restaurants. The heat and pomegranate acidity infinitely boost appetite.
Eating tips & etiquette
[Unique Eating] While waiting for kebabs to grill, scoop up every last drop of the complimentary ezme with flatbread and eat it!
Allergen
None