Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fiery, finely chopped Turkish salad-cum-relish of tomato, peppers, onion and parsley, warmed with pul biber.
Side dish. Good with lamb köfte, grilled chicken thighs or kebabs. Find a main
Equipment: Chopping board and large sharp knife
Measures and names
Ingredients
- 3 ripe tomatoes, very finely chopped
- 1 green pepper, very finely chopped
- 1/2 small red onion, very finely chopped
- 1 small bunch flat-leaf parsley, very finely chopped
- 1 tsp pul biber (Aleppo pepper)
- 1/2 lemon, juice only
- 2 tbsp extra virgin olive oil
- Salt and black pepper
Method
- Chop the tomatoes, green pepper, onion and parsley together on a board until very fine, then tip into a sieve for a few minutes to drain off excess juice.
- Transfer to a bowl and stir in the pul biber, lemon juice and olive oil.
- Season with salt and pepper and leave for 10 minutes for the flavours to mingle before serving.
Swaps and tips
Chop everything very finely, almost to a rough paste, and drain off excess tomato juice before dressing. Traditional ezme often uses pomegranate molasses, which is high in sugar, so this version relies on lemon for sharpness.
Easy variations
- Add a teaspoon of tomato purée for a richer flavour
- Stir in a handful of chopped mint
- Add a finely chopped green chilli for more heat
- Sprinkle with sumac before serving
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 6 g | 2 g | 7 g | 90 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
