Turkish · salad
Ezme (Spicy Tomato Salad)
Ezme (Spicy Tomato Salad) reads fruity 5.3, sweetness 4.7 and allium 4.1 on Palate's 0–10 flavor X-ray — a Turkish salad, about 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.1 / 10
- Sweet & Fruity — 6.8 / 10
- Sour & Bright — 3.9 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 4.2 / 10
- Aromatic & Spice — 4.9 / 10
The measured notes (of 18)
Fruity 5.3 · Sweetness 4.7 · Allium 4.1 · Richness 3.9 · Heat 3.9 · Sourness 3.7 · Floral 2.9 · Salinity 2.9 · Herbaceous 2.7 · Warm Spice 2.2 · Earthy 2.1 · Umami 1.7 · Bitterness 1.2 · Nutty 1.0 · Citrus 0.6
What's in it (10)
- 4 ripe tomatoes, finely diced
- 1/2 red onion, finely diced
- 2 green chillies, finely diced
- 2 cloves garlic, minced
- 1/4 cup flat-leaf parsley, chopped
- 1 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp sumac
- salt to taste
Time & effort: about 50 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 37.4 kcal, 1.2 g protein, 0.7 g fat, 7.1 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Finely dice all vegetables by hand or pulse briefly in a food processor.
- Combine with pomegranate molasses, olive oil, and spices.
- Rest for 30 minutes to let flavors meld, then serve as a dip or side.
Dishes with a similar flavor shape
- Rumaniyya (Lentils, Aubergine and Pomegranate) — Palestinian
- Solkadhi (Chilled Kokum and Coconut Cooler) — Indian · Maharashtra
- Harra Isbaoo (Lentils, Pasta and Pomegranate Molasses) — Syrian
- Aloo Gobi — Indian
- Ital Stew — Jamaican
Keep reading: what fruity, sweetness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.