Cooking school: Turkish Ezme salad

The condiment you'll find on every Turkish table

I’ve been on the hunt for a good Ezme salad recipe ever since I tried it in Istanbul 18 months ago.

I think I have it.

Ezme salad is as Turkish as Delight. It’s a spicy tomato-based salsa you’ll find on every Turkish table, from fancy restaurants to home tables. It’s easy to adapt but wouldn’t be Ezme without tomatoes, garlic, chilies, onion and parsley.

The easiest way to make Ezme is with a food processor but if you don’t have one, get a sharp knife and spend some time chopping everything super fine.

Whilst in Istanbul, I tried five or six different Ezme salads and every one was different, so feel free to experiment with the quantities and spiciness.

Makes one bowl’s worth

• 200g / 7oz tinned chopped tomatoes or similar weight in fresh, deseeded

• 1/2 white or red onion

• 1 large garlic clove

• 1 red or green chilli, deseeded

• Small handful flat-leaf parsley

• 1/2 tsp dried mint

• 1 tsp pomegranate molasses (optional)

• 1 tbsp red pepper paste or tomato puree

• 1 tsp dried chilli flakes (Turkish pul biber if you have access)

• 1 tbsp extra virgin olive oil

• Pinch sea salt to season

Place everything in a food processor and blitz.

Taste for seasoning and balance. Want it more tangy? Add more pomegranate molasses. Richer? Add more tomato puree.