Piyaz It comes from the Persian word for the onion, but in Turkish cuisine, he has taken on his own life. Today it refers to a salad of beans based on onions, parsley, olive oil and vinegar, spiced with pepper flakes and adorned with tomatoes, parsley, sumac and boiled slices. Regional variations abound: some add green onions, while in Antalya, Tahini gives Piyaz his turn.
Ingredients
- 2 cups of cannellini beanssoaked during the night and cooked until 1 can of cannellini beansrinsed and drained
- 1 small red onionthinly cut in the middle of the moons, dough with 1 tsp of salt, then rinsed and drained
- 1 tomatodiced (Turkey tomatoes have always peeled before they are added to salads)
- 1 green pepperthinly sliced (Shishito Peppers Make an excellent substitute for Turkish green chillies)
- 1/3 cup parsleyfinely chopped
- 1-2 teaspoon of Sumac
- 1 teaspoon of pepper bows (optional)
- Some black olivesoutline
optional but traditional
- 1 foam eggchopped (personally I do not understand the charm of the hard and insipid eggs, especially cold. So jump this part. But if you like them, try it)
for the dressing
- 1/4 cup (or a little more) Good olive oil
- 2-3 tablespoons of apple or white wine vinegar
- saltto taste
Instructions
-Ricge the beans on a plate of flat or rectangle oval portion (not too deep.)
-Layer the kneaded onions and rinsed at the top.
-Stter the diced tomatoes and green peppers in slices. If you use eggs, add them now.
-Strara with Sumacs and pepper bows.
-Top with chopped parsley and some black olives for decoration.
-N in a small bowl, beat the olive oil, vinegar and salt together. In taste, the dressing should be distinctly spicy. Piyaz It should be a bit harsh. Vinegar should absolutely come!
-Asty the dressing uniformly above the salad.
