A regional twist on a traditional Turkish dish that's popular during Ramadan. Best place to get piyaz in Antalya: Mustafa'nin Yeri, where the tramway turns onto Ataturk Caddesi.

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Recipe Summary

prep:
20 mins
cook:
1 hr 25 mins
additional:
8 hrs
total:
9 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak beans in a pot of water for 8 hours to overnight. Bring to a boil; cook on medium heat until soft, about 1 hour. Divide beans between 3 bowls; mix in tomatoes.

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  • Preheat the oven to 350 degrees F (175 degrees C). Place onions on a baking sheet.

  • Bake in the preheated oven for 25 minutes.

  • Place 2 tablespoons of cooked beans in a bowl and crush into a pulp. Mix in oil, vinegar, tahini, garlic, salt, and pepper. Pour dressing over the beans and tomatoes. Mix well. Decorate with eggs and a pile of parsley on top. Serve piyaz at room temperature with lemon slices and baked onion, or place a bite of piyaz into a sweet onion 'boat' to bring out the flavor. Squeeze lemon juice on top.

Cook's Notes:

I like to put each bite of piyaz into a sweet onion 'boat;' it brings out the flavor.

Feel free to used canned Northern beans instead of cooking raw beans.

Nutrition Facts

337 calories; protein 15.3g; carbohydrates 42.3g; fat 13.5g; cholesterol 79.5mg; sodium 194.5mg. Full Nutrition
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