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Acili Ezme (Turkish-Style Tomato Dip/Condiment)

From turkishcooking.com. The website indicates this sauce is used for a condiment on shish kebabs but I served it as a salsa with slices of toasted French bread. Be sure the tomatoes you use are top quality! If you cannot find good quality tomatoes, go ahead and used diced canned. Try different chili peppers such as Thai, habanero, etc. DO NOT omit the sumac as it is integral to the recipe. ;)

5.0 · 8 reviewsRecipe card by COOKGIRlEditorial by recipesvibrant · Updated October 15, 2026
TurkishSouthwest Asia (middle East)AsianVeganSpringSummer
Acili Ezme (Turkish-Style Tomato Dip/Condiment)

Total time

70 min

Servings

1

Calories

173.2

Category

Vegetable

Acili Ezme is a vibrant, finely-chopped Turkish tomato condiment that delivers a bold, zesty punch. It is the perfect plant-based addition for those who love rustic, flavor-forward dips that highlight the freshness of garden vegetables.

Ingredients

Makes 1 serving

  • 1/2 red onions
  • 1 salt
  • 3 tomatoes
  • 1/2 fresh parsley
  • 2 extra virgin olive oil
  • 1 pomegranate syrup
  • 2 -3 fresh lemon juice

Method

  1. Crush the onion with the sumac and salt using a pestle and mortar or back of a fork.

  2. Combine with the remaining ingredients in a medium mixing bowl.

  3. Set aside for at least 1-3 hours for flavor to enhance. Adjust seasoning if necessary just before serving.

  4. Transfer to a pretty serving bowl or platter and serve with chips, slices of toasted French baguette (<--yum!), kebabs, pita crisps, etc.

Cook's notes

  • Use a sharp knife to hand-dice the tomatoes and onions finely rather than using a food processor; this prevents the mixture from turning into an unappetizing liquid puree.
  • The salt and sumac step is crucial—rubbing the onions helps break down their raw bite, releasing their juices to create a more integrated dressing.
  • Always allow the dip to rest for the full hour; the pomegranate syrup needs this time to pull the moisture out of the tomatoes, concentrating the savory-sweet profile.
  • Serve this at room temperature rather than ice-cold to ensure the fruity notes of the extra virgin olive oil remain prominent on the palate.

Easy swaps

  • Instead of pomegranate syrup, use balsamic glazeProvides a similar syrupy consistency and deep, fruity acidity if you cannot source authentic pomegranate molasses.
  • Instead of red onions, use shallotsA milder alternative that offers a sophisticated, subtle onion flavor without overpowering the tomatoes.
  • Instead of fresh parsley, use fresh mintAdds a cooling, herbal brightness that pairs exceptionally well with the tang of the lemon juice.
  • Instead of lemon juice, use verjuiceOffers a softer, grape-based acidity that mimics the traditional tartness found in regional Turkish cooking.

Frequently asked

Does the texture need to be chunky or smooth?

Acili Ezme should be finely diced and slightly textured. Avoid processing it until smooth, as the 'bite' of the vegetables is an essential part of the experience.

What is the secret to getting the flavors to meld?

The secret is the patience of the 1-3 hour rest. This resting period allows the salt to draw the liquid out of the tomatoes, creating a natural sauce infused with pomegranate and lemon.

Can I make this spicy?

While the traditional base relies on the tang of pomegranate and lemon, you can fold in finely minced red chili peppers or a pinch of Aleppo pepper to add heat.

What should I serve this with besides bread?

It pairs beautifully as a topping for grilled vegetable skewers, stuffed into roasted bell peppers, or served alongside vegan-friendly falafel.

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