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Antalya Bean Salad (Antalya Usulû Piyaz)
Category: Salad - (736)
Origin: Turkey
Source: Almost Turkish Recipes
Bean Salad prepared with cannellini beans, garlic, onions and Tahini Sauce dressed with olive oil and finely chopped parsley.
Ingredients:
- 2 cups of cooked cannellini beans (save the cooking water)
- 1 small onion, cut finely in julienne or half-moons (in Antalya, they serve the onion diced, but I prefer julienne)
- 1/2 cup parsley, finely chopped
- 1 or two hard boiled eggs, sliced or grated (I don't like eating cold eggs, so I skip this one)
- 1 tomato, peeled if you feel like it and diced
The sauce:
- 1/2 cup tahini
- 4 tbsp vinegar, red wine or apple
- Juice of half a lemon
- 2 cloves of garlic, minced
- 1/4 - 1/3 cup olive oil
- 1tsp salt
- 1/2 tsp ground cumin, if you want to try it with cumin
- 1 small onion, cut finely in julienne or half-moons (in Antalya, they serve the onion diced, but I prefer julienne)
- 1/2 cup parsley, finely chopped
- 1 or two hard boiled eggs, sliced or grated (I don't like eating cold eggs, so I skip this one)
- 1 tomato, peeled if you feel like it and diced
The sauce:
- 1/2 cup tahini
- 4 tbsp vinegar, red wine or apple
- Juice of half a lemon
- 2 cloves of garlic, minced
- 1/4 - 1/3 cup olive oil
- 1tsp salt
- 1/2 tsp ground cumin, if you want to try it with cumin
Preparation:
-Soak the beans overnight. Bring them to a boil and then on medium heat cook them until soft but never mushy, they should be holding themselves fine. Save the cooking water. OR, ofcourse, use canned beans.
-In a bowl mix first tahini and vinegar to a smooth consistency. It will get clumpy; it's fine, it will loosen up. Just keep stirring.
-Add minced garlic, salt, and garlic. If the sauce is thick, this is where we will add the cooking water from beans, a couple of tablespoons at a time, slowly. Use a whisk to get rid of clumps. Add water until you have a smooth tahini sauce, but not very runny. The tahini sauce shouldn't be too runny or thick. Since different tahini brands have different density, I cannot tell you exactly how many tablespoons of water you need. Finally add lemon juice and half of the olive oil and whisk again.
-First place the beans on a plate (I like the warm bean version so I keep the beans in the pot until I serve them to keep them warm). In Turkey piyaz is usually served on oval, slightly deep serving platters so you have enough sauce to dip your crusty bread in.
-Slice the onion thinly julienne style and knead with 1 tsp salt in a bowl. Rinse and squeeze the excess water and place on the bean.
-Add diced tomatoes on top.
-This is where that boiled egg will come. You can add the egg chopped or grated on top.
-Pour the tahini dressing over everything on the plate evenly.
-Sprinkle finely chopped parsley on top of everything.
-Finally, dress with the rest of the olive oil and serve with a lemon slice or half a lemon on the side, because there's no such thing as piyaz being "too sour." Piyaz is usually tossed at the table and you have to, have to soak that juice with bread!
-In a bowl mix first tahini and vinegar to a smooth consistency. It will get clumpy; it's fine, it will loosen up. Just keep stirring.
-Add minced garlic, salt, and garlic. If the sauce is thick, this is where we will add the cooking water from beans, a couple of tablespoons at a time, slowly. Use a whisk to get rid of clumps. Add water until you have a smooth tahini sauce, but not very runny. The tahini sauce shouldn't be too runny or thick. Since different tahini brands have different density, I cannot tell you exactly how many tablespoons of water you need. Finally add lemon juice and half of the olive oil and whisk again.
-First place the beans on a plate (I like the warm bean version so I keep the beans in the pot until I serve them to keep them warm). In Turkey piyaz is usually served on oval, slightly deep serving platters so you have enough sauce to dip your crusty bread in.
-Slice the onion thinly julienne style and knead with 1 tsp salt in a bowl. Rinse and squeeze the excess water and place on the bean.
-Add diced tomatoes on top.
-This is where that boiled egg will come. You can add the egg chopped or grated on top.
-Pour the tahini dressing over everything on the plate evenly.
-Sprinkle finely chopped parsley on top of everything.
-Finally, dress with the rest of the olive oil and serve with a lemon slice or half a lemon on the side, because there's no such thing as piyaz being "too sour." Piyaz is usually tossed at the table and you have to, have to soak that juice with bread!
