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Overhead view of Antalya piyazi topped with hard-boiled eggs, tomatoes, onions and parsley, served with grilled şiş köfte and Turkish bread.
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Antalya Piyazi (Turkish White Bean Salad with Tahini)

By Zerrin & Yusuf
Antalya Piyazi is a Turkish white bean salad with a creamy, tangy tahini dressing, topped with onions, tomatoes, parsley and hard-boiled eggs. Easy to make and delicious with köfte or fresh bread!
Yields: 4 servings
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PREP 15 minutes
COOK 5 minutes
TOTAL 20 minutes

INGREDIENTS
 

For the Tahini Sauce

  • 100 ml (7 tablespoon) tahini, 3.5 fl oz
  • 50 ml (3½ tablespoon) red wine vinegar, or grape vinegar , 1.5 fl oz
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 30 ml (2 tablespoon) reserved liquid from the canned beans, 1 fl oz
  • 2 cloves garlic, grated or mashed
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • 50 ml (3½ tablespoon) warm water, or as needed, 1.5 fl oz

For the Salad

  • 246 g (9 oz) cannellini beans, drained, 400 g / 14 oz can, some of the liquid reserved for the tahini sauce
  • 1 onion, thinly sliced
  • 1 tomato, diced
  • 1 tablespoon chopped fresh parsley
  • 1 hard-boiled egg, roughly sliced, see note 1
  • salt and black pepper, to taste
  • 1 tablespoon extra virgin olive oil

INSTRUCTIONS
 

  • In a bowl, combine the tahini, vinegar, olive oil, lemon juice, reserved bean liquid, garlic, salt and cumin. Stir well with a spoon. The mixture will thicken as you stir. This is normal.
  • Gradually add the warm water, stirring until the dressing is smooth, creamy and pourable. We use 50 ml (3½ tablespoons), but you might need a little more or less depending on your tahini. It should have the consistency of runny cream. Taste and adjust the salt or acidity to your liking.
  • Spread the drained cannellini beans on a large serving plate. Add 5–6 tablespoons of the tahini dressing, or more if you prefer, and gently toss to coat.
  • Top with the sliced onion, chopped tomato, parsley and hard-boiled egg. Season with a little salt and black pepper to taste.
  • Drizzle the extra virgin olive oil over the top. Serve with the remaining tahini dressing on the side so everyone can add more to their own plate.
  • Alternatively, divide the beans among 4 plates. Drizzle about 1–1½ tablespoons of tahini dressing over each portion. Add the onion, tomato, parsley and egg, then finish each plate with a drizzle of the extra virgin olive oil. Serve any remaining dressing on the side.

NOTES

  1. How to hard-boil the egg: Place the egg in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and let the egg sit in the hot water for another 5 minutes. Peel and slice when cool enough to handle.
  2. How much tahini dressing to use: Unlike most salads, Antalya piyazi is meant to be quite saucy. But everyone has their own preference, so we don't add all the dressing at once. Serve the rest on the side for anyone who wants more.
  3. Storing leftover dressing: If you have extra tahini dressing, keep it in a sealed jar in the fridge for up to a week. Give it a good stir before using. If it has thickened, add a little water and stir until creamy and pourable again.

NUTRITION

Calories: 330kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 47mgSodium: 453mgPotassium: 271mgFiber: 5gSugar: 2gVitamin A: 427IUVitamin C: 11mgCalcium: 97mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Salad
Cuisine Turkish
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