Wash tomatoes, remove cores and seeds if you prefer a drier ezme, and finely dice into small uniform pieces (about 1/8–1/4 inch). Peel and finely dice the red onion. Remove seeds and ribs from the green pepper and finely dice. Finely chop parsley and mint (if using). Mince the garlic.

Place the diced tomatoes on a cutting board or in a sieve for 5–10 minutes to drain excess juice if you prefer a thicker relish. Reserve any flavorful juice for the dressing if desired.

Mixing the Relish

In a medium mixing bowl combine the diced tomatoes, red onion, green pepper, chopped parsley, mint (if using), and minced garlic. Stir gently to distribute ingredients evenly.

Add Aleppo pepper (or crushed red pepper), urfa biber if using, salt, and freshly ground black pepper. Toss to incorporate so the spices and aromatics are evenly mixed through the vegetables.

Make the Dressing

In a small bowl or measuring cup whisk together fresh lemon juice, pomegranate molasses, extra-virgin olive oil, and red wine vinegar (if using) until emulsified and slightly thickened. Taste and adjust: add a little more pomegranate molasses for sweetness/tang, or an extra teaspoon of lemon for brightness.

Combine & Marinate

Pour the dressing over the vegetable mixture and fold gently until everything is evenly coated. Check seasoning and adjust with more salt, pepper, lemon, or pomegranate molasses to taste.

Cover and refrigerate for at least 30 minutes (preferably 60–90 minutes) to let flavors meld. The relish will keep well for up to 3 days refrigerated; stir before serving and adjust seasoning if juices dilute the flavor.

Finish & Serve

Just before serving, sprinkle toasted pine nuts or chopped walnuts over the ezme and add extra chopped parsley. Dust lightly with sumac if using for color and tang.

Serve chilled or at cool room temperature as a meze with pita, lavash, grilled meats, kebabs, or spread on bread. Use as a condiment alongside yogurt or hummus for contrast.