Ezme

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.

Ezme
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

  1. 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.

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