Ezme w/Cilantro

Fine, I’ll admit it, I hate parsley. Tastes like sweaty nickels. Not quarters or dimes, just nickels. So the solution? Ezme w/cilantro.

We could sit here are argue about whether dimes, nickels, and quarters taste different – which they absolutely do – or we can talk about how delicious ezme is. For me, I prefer to swap out the parsley with cilantro. It brightens up the flavor of the ezme just as much and gets rid of the yucky parsley flavor. Ezme w/cilantro is quick, easy, delicious, and perfect year round.

I love most Turkish foods. They’re savory, perfectly spiced, and just delicious! Ezme is spicy and delicious, very akin to salsa given that it’s made with very similar ingredients and used somewhat the same way (as a dip or topping of sorts). Whether you’re having it as a mezze with bread or even as a condiment to a kebab it’s just perfect.

I love that this dish features simple ingredients, is incredibly easy to make, and yet it looks and tastes amazing. That’s definitely a lot of bang for your buck. I love making a quick batch of ezme, atom, muhammara, shepherd’s salad, kibbeh, and hummus and serving it with some fresh pita or bread for the perfect mezze treat. This dish is easy to make, so no real uh-ohs to watch out for. As always, eat well and make merry.

Condiments make the world go round. Don’t forget to try these:

Ezme w/Cilantro

Course: CondimentsCuisine: TurkishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

0

minutes

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 tomatoes, minced

• 1 medium onion, minced

• 4 cloves garlic, minced

• 1/2 bunch cilantro, minced

• 3 tbsp pomegranate molasses

• 4 tbsp olive oil

• 4 tbsp lemon juice

• 3 tsp red pepper paste

• Salt, to taste

• 1 tsp Aleppo pepper flakes

• 1 tsp dried mint

Equipment/Specialty Items

• Pomegranate MolassesTurkish Pomegranate Molasses
• Red Pepper PasteBiber Salcasi
• Aleppo Pepper FlakesHalaby Turkish Chili Pepper
• Dried MintDried Mint

Directions

• In a small bowl, mix tomatoes, onions, garlic, and cilantro. Set aside
• In a small bowl, mix pomegranate molasses, extra virgin olive, lemon juice, and red pepper paste until smooth.
• Add molasses mixture to the tomatoes mixture. Mix well.
• Add salt, red pepper flakes, and dried mint. Stir together.
• Refrigerate for up to 3 days.

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