Turkish piyaz salad is familiar to many tourists and foreigners living in the country. However, few people know about the existence of Anatolian piyaz, the recipe of which, by the way, is officially registered by the Patent Institute of the Republic of Turkey and is a symbol of Antalya. Thanks to the composition of the salad is not only tasty, but also very hearty and allows you to get rid of hunger for a long time. In cafes it is often served with traditional lamb cutlets. This combination of dishes is called "köfte-piyaz". Many roadside cafes offer only this item on the menu plus a couple of soups and drinks and are nevertheless in great demand due to the quality of products, reasonable price and, of course, the cook, who must be a local Turk, because only he knows exactly how to cook real piyaz.
Of course, you can cook Anatolian piyaz on your own, but for some reason it is quite difficult to get its original flavor at home. Just in case, we will share the recipe with you.
You will need:
boiled white beans - 300 gr
boiled eggs - 2 pcs
tomatoes - 2 pcs
tahini paste - 50 ml
olive oil - 50 ml
juice of 1 lemon
grape vinegar - 50 ml
3-4 crushed garlic cloves
green pepper - if desired
parsley greens
salt, black and red pepper - to taste
First prepare the sauce:
mash a tablespoon of beans well, add to it the paste, salt, garlic, spices, oil and vinegar. If the sauce is very thick, bring it to the right consistency with warm boiled water.
Fill the rest of the beans with the resulting sauce, put coarsely chopped eggs on top, diced or sliced tomatoes and decorate the salad with parsley.
Anatolian piyaz is ready! Bon appetit!