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Piyaz
Turkish White Bean Salad
A refreshing and flavorful Turkish white bean salad, a specialty from Antalya. This dish features tender white beans tossed with a creamy tahini-lemon dressing, thinly sliced red onion, fresh parsley, and a sprinkle of tangy sumac. Hard-boiled eggs add richness. Best served at room temperature.
🧂 Ingrédients
- 400 g Dried white beans (e.g., cannellini or Great Northern)(Or 2 cans (approx. 800g drained) pre-cooked white beans, rinsed and drained.)
- 3 tbsp Tahini(Ensure it's well-stirred.)
- 3 tbsp Fresh lemon juice(Adjust to taste.)
- 3-4 tbsp Water(For thinning the dressing, use cold water.)
- 2 Hard-boiled eggs(Peeled and quartered or sliced.)
- 1/2 medium Red onion(Very thinly sliced. Soaking in cold water for 10 minutes can mellow its sharpness.)
- 1/2 cup Fresh parsley(Finely chopped, leaves and tender stems.)
- 1 tbsp Sumac(For sprinkling. More can be added to taste.)
- 2 tbsp Olive oil(Optional, for drizzling.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the beans: If using dried beans, soak them overnight or use a quick-soak method. Drain and rinse. Place beans in a large pot and cover with fresh water by at least 2 inches. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1.5 hours, or until beans are tender but still hold their shape – they should not be mushy. Skim off any foam that rises to the surface during cooking. Drain the beans well and let them cool completely. If using canned beans, simply rinse and drain them thoroughly.
⏱️ 1 hour to 1 hour 30 minutes (cooking time) - 2
Prepare the dressing: In a medium bowl, whisk together the tahini and lemon juice until smooth. The mixture may seize up initially. Gradually whisk in the cold water, 1 tablespoon at a time, until you achieve a creamy, pourable consistency similar to thick yogurt. Season with salt and black pepper to taste. Set aside.
⏱️ 5 minutes - 3
Assemble the salad: In a large serving bowl, combine the cooled, drained white beans, thinly sliced red onion (drained if soaked), and chopped fresh parsley. Gently toss to distribute the ingredients evenly.
⏱️ 5 minutes - 4
Dress and serve: Pour the prepared tahini-lemon dressing over the bean mixture. Gently toss again to coat everything thoroughly. Arrange the quartered or sliced hard-boiled eggs on top of the salad. Sprinkle generously with sumac. Drizzle with olive oil, if desired. Serve immediately at room temperature or chilled.
⏱️ 5 minutes
💡 Conseils de pro
- ✓For the best texture, cook dried beans until tender but not falling apart. Overcooked beans will become mushy.
- ✓Sumac provides a distinctive tangy, lemony flavor. Don't skip it, or add a little extra if you love its bright taste.
- ✓Piyaz is best served at room temperature, allowing the flavors to meld. It can be made a few hours ahead and kept at room temperature.
- ✓Soaking the sliced red onion in cold water for about 10 minutes before adding it to the salad can significantly reduce its sharp, pungent flavor, making it milder and sweeter.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of cumin to the dressing for an earthy note.
- Incorporate other fresh herbs like dill or mint along with or instead of parsley.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Some variations include chopped tomatoes or cucumbers for added freshness.