Ezme Recipe

Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.

Prep the vegetables: halve the roma tomatoes lengthwise if large. Core the red bell pepper and cut into large pieces. Leave the smaller hot pepper whole (or halve and remove seeds if you want less heat). Smash the garlic cloves lightly with the flat side of a knife (leave skins on).

Arrange tomatoes (cut side up), red bell pepper pieces (skin side up), hot pepper, and garlic on the prepared baking sheet in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt.

Roast in the preheated oven for 18–25 minutes, until tomato flesh is softened and blistering and the pepper skins are charred in spots. If using a broiler-safe pan and you want extra char, finish under the broiler for 1–2 minutes, watching carefully.

Remove the baking sheet from the oven. If the bell pepper skin is very charred, transfer the pepper pieces to a bowl and cover with a plate or plastic wrap for 10 minutes to steam — this loosens the skin for easier removal. Let the garlic cool a few minutes until comfortable to handle.

Peel the garlic cloves and squeeze the softened flesh into a bowl. If you steamed the pepper, peel off the loose skin; discard seeds and membranes and roughly chop the pepper flesh. Quarter or roughly chop the roasted tomatoes, reserving their juices.

Transfer roasted tomatoes, chopped bell pepper, and garlic to a medium mixing bowl. Add the tomato paste, red wine vinegar, lemon juice, and remaining 1 tablespoon olive oil.

Finely chop the red onion (or shallot), parsley, and mint if using. Add them to the bowl along with smoked paprika, cumin, crushed red pepper flakes, salt, black pepper, and pomegranate molasses (if using).

Using a fork, potato masher, or an immersion blender on low pulse, mash the mixture to a coarse, slightly chunky consistency. Traditional ezme is finely chopped but textured — aim for small pieces rather than a smooth purée. Taste and adjust seasoning: more vinegar or lemon for brightness, a pinch more salt, or a dash more olive oil for silkiness.

Transfer the ezme to a serving bowl. Drizzle with the reserved 1 teaspoon olive oil, garnish with parsley leaves, and let sit at room temperature for at least 15 minutes to allow flavors to meld (or chill up to 2 hours).

Prepare the crudités: wash and trim cucumber, carrots, radishes, and celery. Cut into sticks or bite-sized pieces suitable for dipping.

Toast or warm pita: brush pita or flatbread lightly with olive oil and warm in a skillet or oven for 2–3 minutes until slightly crisp at the edges. Cut into triangles for serving.

Arrange the ezme in the center of a platter, surround with assorted crudités and pita triangles. Sprinkle a final pinch of smoked paprika or chopped parsley over the ezme and drizzle 1 teaspoon olive oil on top just before serving.

Serve at room temperature as a mezze with vegetables, pita, or as a condiment for grilled meats. Leftovers keep covered in the refrigerator for up to 3 days — bring back to room temperature before serving.