Antalyan piyaz

Contributed by Sara T.

Serves 2-3

2 cups of cooked Northern beans

10 small sweet onions, for roasting

1/2 cup parsley, finely chopped

3 hard boiled eggs, sliced

2 tomatoes, peeled and diced

1-2 lemons

1/4 cup tahini

1/4 cup white vinegar

1/4 cup olive oil

4 cloves of garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1. Soak beans over night. Bring to a boil, then cook on medium heat until soft (about an hour).
2. Separate into bowls and mix with diced tomatoes.
3. Put skinned onions on a tray and roast at 350F for 25 minutes (while preparing the dressing).
4. In a bowl crush two tablespoons of beans into a pulp. Mix in tahini, vinegar, oil, garlic, salt and pepper for dressing.
5. Pour dressing over beans and tomatoes. Mix well.
6. Decorate bean salad with quartered eggs. Place a generous pile of parsley on top. Serve at room temperature with a few lemon slices, warm pita bread and roasted onions. Squeeze lemon juice over the piyaz when you’re ready to eat it, then mix and enjoy!

Editor’s note:
This recipe is a regional variation on the traditional Turkish piyaz. Antalya is reputed to have the best piyaz in Turkey. To save time substitute canned beans and skip the soaking.