EatSen · Recipes
Piyaz is an essential flavor of Antalya cuisine and a traditional Turkish salad in which boiled white beans are combined with sumac-seasoned red onion, boiled egg, and fresh greens, gaining an extraordinary taste from the garlic tahini sauce poured over the top.
Explore recipes and cook for free.
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 pot, add enough water to cover by 3 finger-widths, bring to a boil, boil for 2 minutes, then remove from the heat and cover with a lid. Let stand for 1 hour.
Drain the soaked beans. Place them in a pot and add enough clean water to cover by 3–4 finger-widths. Once it comes to a boil, reduce the heat and cook over low heat 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 let cool to room temperature.
Slice the red onion into thin half-moons. Sprinkle with sumac and one teaspoon of salt and gently rub with your hands. Let stand for 10 minutes. This removes the bitterness from the onion and gives it a pink color.
Finely chop the fresh parsley. Slice the long green peppers into thin rings. Cut the boiled eggs into quarters.
For the tahini sauce: in a bowl, combine the tahini, crushed garlic, and red wine vinegar. Whisk in cold water a little at a time until you achieve a smooth, pourable consistency. The sauce should be neither too thick nor too runny; it should be the consistency to drizzle off a spoon.
Place the drained and cooled beans on a wide serving platter. Add the sumac-seasoned onions, chopped parsley, and sliced long green peppers on top. Drizzle with olive oil and lemon juice. Gently toss to combine the ingredients.
Drizzle the prepared tahini sauce over the piyaz. Arrange the quartered boiled eggs on top of the platter. Serve cold.
Save and cook for free