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Piyaz, an indispensable flavour of Antalya cuisine, is a traditional Turkish salad in which boiled white beans are combined with sumac-dressed red onion, boiled egg and fresh herbs, gaining an exceptional taste from the garlic-tahini sauce poured over the top.
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per serving
Soak the dried beans in plenty of water overnight or for at least 1 hour beforehand. If using the quick-soak method: place the beans in a saucepan, add water to cover by 3 finger-widths, bring to the boil and boil for 2 minutes, then remove from the heat and cover with a lid. Leave to stand for 1 hour.
Drain the soaked beans. Place in a saucepan and add clean water to cover by 3–4 finger-widths. Once it begins to boil, reduce the heat and simmer gently for approximately 60–70 minutes, until the beans are tender. Skim off any foam that forms on the surface during cooking with a slotted spoon. Once cooked, drain and leave to cool at room temperature.
Slice the red onion very thinly into half-moons. Sprinkle over the sumac and a teaspoon of salt and rub gently with your hands. Leave to stand for 10 minutes. This removes the bitterness from the onion and gives it a pink colour.
Finely chop the fresh parsley. Slice the green chillies into thin rings. Quarter the boiled eggs.
For the tahini sauce: in a bowl, mix together the tahini, crushed garlic and wine vinegar. Whisk in the cold water a little at a time until you achieve a smooth, pourable consistency. The consistency should be neither too thick nor too runny; it should flow off the spoon.
Place the drained and cooled beans on a wide serving plate. Add the sumac-dressed onion, chopped parsley and sliced green chillies. Drizzle over the olive oil and lemon juice. Gently toss to combine the ingredients.
Pour the prepared tahini sauce over the piyaz. Arrange the quartered boiled eggs on top of the plate. Serve cold.
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