Snack · 20 min · turkish

Acili Ezme (Spicy Tomato-Walnut Dip)

Turkish flavors, weeknight effort. Tomatoes meets red bell pepper in a 20-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 3 Tomatoes
• 1 Red bell pepper
• 0.75 cup Walnuts
• 2 tbsp Pomegranate molasses
• 2 tsp Red pepper flakes
• 3 tbsp Olive oil
• 0.25 cup Bread crumbs
• 1 clove Garlic
• 1 tsp Salt

Steps

1. Seed the tomatoes and pepper and chop everything very fine by hand — a food processor turns ezme to soup, and ezme should be a chunky, spoonable dip.
2. Toast the walnuts in a dry pan until fragrant, then chop them fine. Toasting wakes up their oils and deepens the whole dip.
3. Combine the vegetables, walnuts, bread crumbs, minced garlic, pepper flakes, and salt in a bowl.
4. Stir in the pomegranate molasses and olive oil. The molasses gives ezme its signature sweet heat — adjust the pepper flakes to your courage level.
5. Rest 20 minutes so the bread crumbs drink up the juices and bind everything into a scoopable mass.
6. Serve at room temperature with bread, or alongside grilled meats where its bright heat cuts through the richness.

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