Ezme Salata (Turkish Spicy Tomato Dip) with Pita Chips

A vibrant and flavorful Turkish tomato dip made with finely chopped vegetables, pomegranate molasses, and spices. Served with crispy homemade pita chips, it's the perfect snack or appetizer.

Prep Time

20 minutes

Total Time

35 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.29/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

3mediumRipe Tomatoes(Finely chopped)

£1.20

0.5mediumRed Onion(Finely chopped)

£0.25

0.5mediumGreen Bell Pepper(Finely chopped)

£0.40

0.5mediumRed Bell Pepper(Finely chopped)

£0.45

2clovesGarlic(Minced)

£0.15

0.3cupFresh Parsley(Finely chopped)

£0.30

2tablespoonsFresh Mint(Finely chopped)

£0.35

2tablespoonsPomegranate Molasses

£0.50

2tablespoonsOlive Oil

£0.20

0.5teaspoonRed Pepper Flakes(Adjust to taste for spiciness)

£0.05

0.5teaspoonCumin

£0.05

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, to taste)

£0.02

3roundsPita Bread

£1.00

1tablespoonOlive Oil(For pita chips)

£0.20

0.5teaspoonPaprika(For pita chips)

£0.05

Total Cost

£5.18

£1.29 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Prepare the Pita Chips: Cut pita bread into wedges. In a bowl, toss the pita wedges with 1 tablespoon olive oil and paprika. Spread them in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Let cool completely.
3.
Prepare the Ezme Salata: In a large bowl, combine the chopped tomatoes, red onion, green bell pepper, red bell pepper, minced garlic, parsley, and mint.
4.
Add the pomegranate molasses, 2 tablespoons olive oil, red pepper flakes, cumin, salt, and black pepper to the bowl. Mix well until all ingredients are combined.
5.
Taste and adjust seasonings as needed. Add more pomegranate molasses for sweetness, red pepper flakes for heat, or salt and pepper to taste.
6.
Refrigerate the Ezme Salata for at least 15 minutes to allow the flavors to meld.
7.
Serve the Ezme Salata chilled or at room temperature with the crispy pita chips for dipping.

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My Notes

Nutrition Information

Nutrition per serving (220g)

350 kcal / 1464 kJ

Carbs

40g

15% of RDA

Fat

20g

29% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

14 g

16% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a smoother texture, you can use a food processor to pulse the vegetables, but be careful not to over-process them into a paste. A slightly chunky texture is ideal.

Adjust the amount of red pepper flakes based on your spice preference. Start with a small amount and add more as needed.

You can add other vegetables like cucumbers or walnuts for additional flavor and texture.

Ezme Salata tastes even better the next day as the flavors meld together. Make it ahead of time for easier preparation.

If you don't have pomegranate molasses, you can substitute with balsamic vinegar mixed with a little honey or maple syrup to mimic the sweet and tangy flavor.

Cooking Equipment

Large Bowl

Baking Sheet

Oven

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother texture, you can use a food processor to pulse the vegetables, but be careful not to over-process them into a paste. A slightly chunky texture is ideal.

Adjust the amount of red pepper flakes based on your spice preference. Start with a small amount and add more as needed.

You can add other vegetables like cucumbers or walnuts for additional flavor and texture.

Ezme Salata tastes even better the next day as the flavors meld together. Make it ahead of time for easier preparation.

If you don't have pomegranate molasses, you can substitute with balsamic vinegar mixed with a little honey or maple syrup to mimic the sweet and tangy flavor.

Ezme Salata (Turkish Spicy Tomato Dip) with Pita Chips

Ingredients

Instructions