Turkish ezme salad recipe

April 11, 2018

Turkish ezme salad recipe

So if you haven’t tried Turkish Ezme salad, you really have to!

It’s not just any salad. In fact, it’s hardly a salad. It’s more of a delicious juicy, mouth-watering dipping sauce. And frankly, it knocks humous out of the water.

I originally tried ezme salad in a Turkish restaurant. My friend ordered it, as I normally steer clear of salads as starters. I mean, why have tabouleh when you can have spicy soujok (sausage) or lahmacun (Turkish pizza)?

However, having tried ezme salad, I didn’t look back. It’s amazing as an accompaniment to otherwise dry chicken, and a great dipping sauce for Turkish pizza.

So, as a woman obsessed, I set out to create my own ezme salad at home. Hubby is really going for the George Foreman grilled chicken, and as it’s sooo bland, I needed something to juice it up. And ezme salad is just the ticket.

So I got this recipe from the fab Give Recipe, who boast some amazing Turkish dishes. I’ve modified my version as I didn’t have all the ingredients, plus I wanted to add my own twist.

One of the ingredients – pomegranate sauce, is hard to come by. But if you can’t get hold of it, you can use extra lemon juice instead.

Now the trick with all of this is… no blending! Instead, chop the ingredients finely to really release the flavour.

And here it is…

Turkish ezme salad

Turkish ezme salad recipe

Ingredients for ezme salad

* 2 tomatoes, peeled
* 1 onion
* 1 clove garlic
* 1 green peppers
* Generous sprinkle of dried parsley
* 1 tbsp lemon juice
* 2 tbsp pomegranate syrup
* 2 tbsp olive oil
* Salt to taste
* 1 fresh green chilli, chopped
* ½ tsp sumac
* 1/2 tsp mint sauce

Method for ezme salad

1. Chop tomatoes, onion, garlic, green peppers and chilli as finely as you can. The finer the better.
2. Mix them in a bowl.
3. Add the dried parsley and mint sauce.
4. Mix lemon juice, pomegranate syrup, olive oil and sumac until smooth.
5. Add this mixture into salad.
6. Add salt and mix well. Taste and make any adjustments you like.
7. Chill it in refrigerator for half an hour and serve!

Honestly, this salad has been a hit every time I’ve made it, so it’s well worth the effort!


About the Author


I’m not a makeup artist, chef, lifestyle guru or stylist. I’m just me. And like you, I’m trying to make the best of most things, only I’m sharing my warts-and-all thoughts along the way.

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