Are you a Mexican salsa lover? Do you generously spoon salsa on everything from eggs and tacos, to your favorite grilled meats and of course, as a dip for corn chips?
Then I have the perfect recipe for you. Turkish "ezme" (ez-MAY')' salad.
In Turkish, "ezme" means "crush." That's exactly what it is. Lots of fresh peppers, onions, tomatoes and garlic are crushed up finely and mixed with spices to make juicy, fresh salsa ready for dipping, spooning or filling hot pocket bread.
This dish originates in the southeastern region of Turkey where spicy foods and kebobs abound. That's half a world away from Mexico but two basic concepts remain the same in both countries. First, the ingredients for the salsa or ezme must be fresh and second, it should be spicy!
Rather than jalapenos, Turkish salsa relies on hot red peppers to give it it's fire. Turkish salsa is traditionally served as an appetizer or "meze" before spicy plates of kebob, but I have found you can use it anywhere you serve Mexican salsa.
Spoon it on hot, grilled meat or make a Turkish omelette instead of a southwestern omlette. Try this recipe for Turkish ezme salad and put the Mexican salsa we all know to the test.
Regional Variations of Turkish Cuisine
Photo © Elizabeth Taviloglu, 2012