Antalya Piyazı — Tahini White Bean Salad

Antalya piyazı is not a dry bean salad. Its defining feature is a rich, pourable tahini sauce sharpened with lemon, vinegar, garlic, and olive oil.

SERVES 4 | PREP 20 MINUTES | COOK 60–90 MINUTES IF USING DRIED BEANS

INGREDIENTS

FOR THE BEANS

• 2 cups cooked small white beans, preferably Çandır beans or another tender small bean

• 2 hard-boiled eggs, quartered

• 2 ripe tomatoes, cut into wedges

• 1 small red onion, thinly sliced

• 1/2 cup chopped flat-leaf parsley

• Pul biber and extra-virgin olive oil, to finish

FOR THE TAHINI SAUCE

• 1/2 cup tahini

• 1/4 cup lemon juice

• 2 tablespoons grape or apple vinegar

• 1 small garlic clove, crushed

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/3–1/2 cup warm bean-cooking liquid or water

METHOD

1. If using dried beans, soak overnight and simmer gently until completely tender but still intact. Reserve some cooking liquid.

2. Whisk tahini, lemon juice, vinegar, garlic, cumin, and salt. The mixture will tighten at first.

3. Add warm bean liquid a little at a time until the sauce is creamy and pourable.

4. Fold most of the sauce through the warm or room-temperature beans. Transfer to a shallow serving plate.

5. Arrange tomato, onion, egg, and parsley over the beans.

6. Spoon over the remaining tahini sauce. Finish with olive oil and pul biber. Serve at room temperature.

REGIONAL NOTE

Antalya-style piyaz is distinguished from most Turkish piyaz by its tahini-based tarator sauce. It is commonly served alongside şiş köfte and is closely associated with Antalya’s local köfte-piyaz restaurants. Çandır beans are traditional when available, but a small creamy white bean is a practical substitute.

WATCH

https://www.youtube.com/results?search_query=traditional+Antalya+tahinli+piyaz+recipe