Ezme is one of the most popular of all Turkish mezzes, and is found at almost all Turkish meals. It is a spicy and fresh accompaniment. Actually, this version is very spicy, so you could opt to tone it down a little depending on your taste – just cut down on the chillies or the red pepper flakes. It seems a lot of work for such a small side dish, but I guarantee you will enjoy this little beauty!
- 3 medium tomatoes
- 1 medium onion
- 2 large green peppers/chillies (depending how hot you like it)
- 1 handful of fresh mint
- 2 handfuls of fresh flat leaf parsley
- 1 tbsp of red pepper flakes (again, amount can vary depending on how hot you want to make it)
- 1 tsp of sumac
- Olive oil
- Juice from half a lemon
- Peel the tomatoes and remove the seeds. Dice very finely using a sharp knife.
- Peel and chop the onion very finely.
- Split the peppers/chillis lengthways, remove the seeds and chop finely.
- If needed, re-chop all ingredients again. This dish should be chopped very, very finely.
- Strain all the juices away and place the tomatoes, onion, and chillies together in a bowl.
- Add the spices and mix through.
- Finally, add the lemon juice and olive oil. Mix through and serve with a little extra parsley on top.