What sets Antalya piyaz apart from the plain kind is the tahini dressing. Mixing the beans while they are warm matters: cold beans do not take the dressing up, it sits on them. Adding a spoonful of the cooking water also loosens the dressing.
Ingredients
For the beans
For the tahini sauce
For the top
Method
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Cook the beans
Throw away the soaking water and boil the beans in fresh water for 55 minutes, until tender. Salt in the last 10 minutes.
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Drain
Drain the beans and set aside three spoonfuls of the cooking water.
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Make the dressing
Whisk the tahini, garlic, lemon juice and vinegar. The tahini will seize; loosen it with the cooking water a little at a time. Stir in the olive oil and salt.
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Mix
Pour the dressing over the beans while they are still WARM and mix.
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Rest
Leave for 20 minutes so the dressing is absorbed.
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Serve
Transfer to a plate and top with egg, onion, tomato, parsley and sumac.
Tips
- Mix the beans while warm; cold beans do not take up the dressing.
- Tahini stiffens when it meets acid; loosen it with the cooking water a little at a time and do not panic.
- Do not skip the sumac, as it is what cuts the weight of the tahini.
Nutrition
Values are per serving and approximate.