White beans, fresh vegetables and herbs, tossed in a tangy dressing of healthy fats (extra virgin olive oil, tahini paste) with lemon juice and wine vinegar; Antalya piyaz is packed with nutritious ingredients and bold flavors.
Piyaz is a dish commonly served alongside köfte at Turkish restaurants all around the country; however, the piyaz served in Antalya differs from the rest particularly for the addition of tahini paste to the dressing. Just as chickpeas and tahini combine together to give hummus its traditional flavor, tahini pairs well with white beans in Antalya piyaz. And while most piyaz is served as a side dish, I think that Antalya piyaz can stand alone as a main dish.
After having this dish for lunch 3 days in a row while visiting Antalya, I decided that I needed to figure out how to re-create it myself. My version has slightly less dressing than you might find at a restaurant, so if you prefer it that way, you can always double the dressing recipe.
This recipe is vegetarian, and to make it vegan, simply omit the hard-boiled eggs.
Serves 3-4 as main dish
3.5 cups of cooked white beans (630 grams) *~300 g dry
1.5 cups fresh tomato, diced (~1 large), split
1 medium onion, cut into moon shaped slices then rubbed with salt and drained in water
1 cup chopped fresh parsley
3-4 eggs, hardboiled and sliced (optional)
Dressing (yield ~ 1 cup)
1/4 cup tahini
1/4 cup white/red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice (1-2 lemons)
3 cloves garlic, finely minced
1 teaspoon red pepper flakes
1/2 teaspoon salt
- Prepare the dressing by whisking together all the dressing ingredients in a small bowl.
- In a large bowl, gently combine the white beans, tomato (reserve 1/2 cup for decorating plate), onion, and dressing.
- Allow to sit in refrigerator for about 30 minutes to allow flavors to come together.
- Scoop onto plates and top with tomato, parsley, and hardboiled eggs. If you want, you can drizzle with a bit more extra virgin olive oil and sprinkle some red pepper flakes.