Turkish Ezme Salad – Spicy, Fresh & Full of Flavor

If you’re craving something refreshing yet bold, this Turkish Ezme salad is exactly what you need. A mix of roasted red peppers, tomatoes, onions, chili, mint, and lemon — it’s the perfect side to grilled dishes, meats, or simply enjoyed with a piece of bread. In Turkey, it’s often served alongside kebab, but once you try it, you’ll love it as a standalone dish too.

Ingredients:

• 2 red bell peppers

• 1 onion

• 3 tomatoes

• small bunch of parsley

• 2 chilies (to taste)

• salt and pepper

• 1 tbsp tomato or pepper paste

• 1 tsp sumac

• 1 tsp dried mint

• olive oil (preferably high-quality, e.g. @ndcmuscat)

• juice of 1 lemon

Instructions:

1. Roughly chop the peppers, tomatoes, onion, parsley, and chili, then blend everything together in a food processor.

2. Strain the mixture through a fine sieve to remove excess liquid.

3. Add salt, pepper, dried mint, sumac, paste, lemon juice, and a drizzle of olive oil. Mix well.

4. Let the salad rest in the fridge for at least 30 minutes so the flavors can develop.

5. Before serving, drizzle a little more olive oil on top. Enjoy it with grilled meat or fresh bread.

Tip:
For a deeper, smokier flavor, quickly roast the peppers in the oven or on a pan before blending — it gives the salad that authentic Turkish meze touch.

👉 Explore more

• 30-minute meals • Chocolate Hazelnut Cheesecake • Stuffed Pumpkin Balls • Pumpkin Falafels

Baba Ganoush

If you love aubergines, this creamy Lebanese dip will quickly become your new favorite. Baba Ganoush is that perfect mix of smoky flavor, nutty tahini, and fresh lemon — ideal for spreading, dipping, or just enjoying by the spoonful!

Ingredients (serves 4)

• 2 large aubergines

• 4 tbsp tahini

• 2 garlic cloves

• juice of 1 lemon

• 1 tsp ground cumin

• salt and freshly ground pepper, to taste

Toppings (optional but highly recommended)

• a handful of ruby-red pomegranate seeds

• a few fresh mint leaves

• a handful of toasted pine nuts

• 1 tbsp extra virgin olive oil

To serve

• flatbreads or your favorite dipper

Method

1. Roast the aubergines: Place them over an open flame, on a grill, or in the oven (180 °C) for 20–30 minutes, until the skin is blistered and charred.

2. Steam and cool: Transfer the hot aubergines to a bowl, cover with cling film, and let them steam for a few minutes. Then peel off the charred skin.

3. Mash and mix: Roughly chop and mash the aubergine flesh. Add tahini, crushed garlic, lemon juice, cumin, salt, and pepper. Mix well until creamy.

4. Garnish and serve: Spoon into a bowl, top with pomegranate seeds, pine nuts, mint, and drizzle with olive oil.

5. Enjoy! Best served slightly warm, with freshly toasted flatbread or crunchy vegetable sticks.

0.0/ 5 (0)

For an extra smoky flavor, roast the aubergines directly over a gas flame or charcoal. If you prefer a smoother texture, blend the mixture — or keep it rustic for that homemade charm.

👉 Explore more

• 30-minute meals • Chocolate Hazelnut Cheesecake • Stuffed Pumpkin Balls • Pumpkin Falafels