Piyaz

Piyaz is a traditional Turkish meze dish. White beans, onions, spices, and herbs are used to make this dish. It's a popular meal in many countries, with each country tweaking the ingredients to suit their own tastes.

During the latter half of the 1800s, piyaz became one of Turkey's most popular sources of nutrition, and it is still a popular choice in modern cooking.

The piyaz salad of Antalya is one of the city's most famous dishes, and its secret ingredient is beans.
They're not just any butter bean; they're a smaller variety known as candir, named after the province in which they're grown.

Candir is combined with tahini thinned with a little water, lemon juice, vinegar, salt, garlic, flat-leaf parsley, and olive oil to make a delicate and flavorful sauce. A soft boiled egg is roughly chopped and mixed through just before serving in the very traditional version.

Ingredients

• 1 cup white beans
  
• 1 cup parsley leaves chopped
  
• 1 red onion (mid-size) sliced
  
• 1 egg (hard boiled) quarter cut
  
• 4 tbsp extra virgin olive oi
  
• 3 tbsp apple cedar vinega
  
• 2 tbsp fresh squeezed lemon juice
  
• 2 teaspoon sumac
  
• 1 salt to taste

Instructions

• Soak the white beans overnight (12 hours).
  
• Rinse the white beans well and put them into the salad bowl.
  
• To remove the raw onion strong flavor; place the sliced raw onions on a separate plate and coat the them with a generous pinch of salt, and wait for few minutes. Then rub salt into onions and then rinse, drain and blot dry onions with a paper towel. Then add to the salad bowl.
• Add the chopped parsley leaves.
  
• Add the sumac and mix them all well.
  
• Distribute the salad evenly to the serving plates and place the each hard-boiled egg quarter on top of each salad serving.
  
• Combine apple cedar vinegar, virgin olive oil, and fresh-squeezed lemon juice. And then pour it evenly to the salad on each serving plate.
  
• Serve