A kebab-house staple from southeastern Turkey, acili ezme finely chops tomato, pepper, and pomegranate molasses into a juicy, lively salad.
15 min prep 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Separate the greens and main vegetables so the bowl does not get crowded during dressing.
Chop the tomatoes, peppers, onion and parsley very finely.
Add the pomegranate molasses and olive oil, then mix.
Serve cold with lettuce leaves.
Rest for 5 minutes before serving so the dressing soaks into the pieces, then plate.
Transfer the mixture to a wide plate and do not press from the top, so the greens are not crushed.
Check the final salt and acidity balance so it does not release water as it waits.
💡 Tip: Finely chopping the vegetables by hand instead of pureeing them in a processor gives ezme its true texture.
🍽️ Serving suggestion: Serve chilled as a meze plate with lettuce leaves, pomegranate molasses and hot lavash.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~58
kcal calories
1
g protein
8
g carbs
2
g fat
8.5g
Sugar
3.2g
Fiber
300.4mg
Sodium
0.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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