Ingredients Condiments Ezme Be the first to rate & review! While the hearth is the main attraction at Maydan in Washington, D.C., the dips are also spectacular. This Turkish condiment has a puckery tartness from pomegranate molasses and lemon juice. By Gerald Addison and Chris Morgan Updated on May 1, 2018 Print Rate It Share Share Tweet Pin Email While the hearth is the main attraction at Maydan, the dips are also spectacular. This Turkish condiment has a puckery tartness from pomegranate molasses and lemon juice. Photo: Cedric Angeles Total Time: 10 mins Yield: 2 cups Ingredients 1/2 pound ripe plum tomatoes, cored 1 1/3 cups loosely packed fresh flat-leaf parsley leaves 1/2 cup coarsely chopped red onion 1 1/2 tablespoons pomegranate molasses 1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons sherry vinegar 1 1/2 teaspoons Aleppo pepper 1 1/4 teaspoons kosher salt 1/4 teaspoon honey Directions Place all ingredients in a food processor. Pulse until evenly chopped, about 10 times. Cover and chill until ready to serve, up to 1 day. Rate it Print