Restaurant-Style Spicy Turkish Ezme | Perfect Summer Dip

Hello everyone from Elif’s Kitchen! Today, I’m sharing my restaurant-style spicy Ezme recipe with you, which will brighten up your summer tables; it’s frothy and absolutely authentic. Whether it accompanies your barbecue feast or spices up your breakfasts, you’ll amaze everyone with this recipe. I’m explaining it step by step with all the tips and tricks. Let’s get started!

**Ingredient List:**

* 4 peeled tomatoes
* 1 small onion
* 2 cloves of garlic
* 1 small red bell pepper (Kapya pepper)
* 4-5 green chili peppers (sivri biber)
* A few sprigs of parsley
* 1 tablespoon tomato paste
* 1 teaspoon pepper paste
* Half a tea cup of olive oil
* Juice of half a lemon
* 1 tablespoon pomegranate molasses
* 1 teaspoon each: dried mint, red pepper flakes, sumac, crushed red pepper flakes (pul biber), salt
* 1 teaspoon black pepper

**Written Recipe:**

1. First, finely dice 1 small onion, 2 cloves of garlic, a few sprigs of parsley, 1 red bell pepper, and 4-5 green chili peppers (seeds removed) as small as possible.
2. Also dice the 4 peeled tomatoes very finely.
3. Place all the chopped vegetables in a colander and let them drain for at least 10-15 minutes to remove excess water.
4. While the vegetables are draining, prepare the sauce. In a large bowl, add 1 tablespoon of tomato paste, 1 teaspoon of pepper paste, half a tea cup of olive oil, the juice of half a lemon, and 1 tablespoon of pomegranate molasses.
5. Add 1 teaspoon each of dried mint, red pepper flakes, sumac, crushed red pepper flakes, salt, and 1 teaspoon of black pepper. Mix all well.
6. Add the drained vegetables to the bowl with the prepared sauce.
7. Stir all the ingredients thoroughly until they reach a dip-like consistency.
8. Transfer the prepared spicy Ezme to a serving plate.
9. Optionally, you can drizzle some olive oil on top and garnish with parsley leaves before serving. Enjoy your meal!

**Tips & Tricks:**

* Chopping the vegetables as small as possible is the most important trick to achieving the restaurant flavor.
* If you don’t drain the vegetables, your Ezme will be watery and its flavor will be diluted. Do not skip this step.
* The sourness and sweetness ratio of pomegranate molasses varies by brand. If you are using authentic pomegranate molasses, 1 tablespoon is enough. If you are using a more liquid and sweeter variety, you can adjust the amount to taste.
* You can adjust the spiciness level according to the heat of your green chili peppers and the amount of crushed red pepper flakes you use.
* If you let the Ezme rest in the refrigerator overnight, all the spice aromas will meld together, and the flavor will multiply.

**Hashtags:**
#spicyezme #restaurantstyle #mezze #easyrecipe #elifskitchen #summermezze

Today, I want to share with you a restaurantstyle spicy tomato pepper dip recipe that will brighten up your summer tables. Let’s chop one small onion as finely as possible. And let’s also finely chop two cloves of garlic. Let’s also finally chop a few sprigs of parsley. I used one small red bell pepper. Let’s chop that as finely as possible, too. And let’s also remove the seeds from four to five green chili peppers and chop them as finely as possible. Let’s also chop four peeled tomatoes as finely as possible. If you say, “I don’t want to chop and work like this.” Of course, it will be much nicer if you do it by chopping, but you can also use a food processor if you prefer. And after chopping all our vegetables, let’s place them in a strainer as you see in the video. Let’s allow our vegetables, especially the tomatoes, to release their excess water. While our vegetables are draining, let’s prepare the sauce for our dip. Into a wide plate, add about one teaspoon of pepper paste, one tablespoon of tomato paste, half a tea glass of olive oil, juice of half a lemon, and one teaspoon each of dried mint, red pepper flakes, sumac, chili flakes, salt, and about one teaspoon of black pepper. and add one tablespoon of pomegranate molasses in mix. I added one tablespoon because I used authentic pomegranate molasses. If you’re using a thinner saucier type, you can increase the amount. As you can see, our vegetables have drained. Let’s add our vegetables to the sauce and mix well. Then let’s transfer our dip to a serving plate. Our dip is ready to serve with its perfect consistency and amazing flavor. I hope you try it and like it too. If you’ve watched my video this far and liked it, you can support me with your likes, comments, and shares. Thank you for watching.