Antalyan Piyaz for Ramadan recipe

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Ingredients

2 cups dry great Northern beans
water to cover
2 tomatoes, peeled and diced
10 small sweet onions, peeled
¼ cup olive oil
¼ cup white vinegar
¼ cup tahini
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ cup finely chopped parsley
3 hard-boiled eggs, quartered
1 lemons, sliced, or more to taste

Nutrition Info

336.6 calories
carbohydrate: 42.3 g
cholesterol: 79.5 mg
fat: 13.5 g
fiber: 12.7 g
protein: 15.3 g
saturatedFat: 2.3 g
servingSize: -
sodium: 194.5 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak beans in a pot of water for 8 hours to overnight. Bring to a boil, cook on medium heat until soft, about 1 hour. Divide beans between 3 bowls, mix in tomatoes.

  2. Preheat the oven to 350 degrees F (175 degrees C). Place onions on a baking sheet.

  3. Bake in the preheated oven for 25 minutes.

  4. Place 2 tablespoons of cooked beans in a bowl and crush into a pulp. Mix in oil, vinegar, tahini, garlic, salt, and pepper. Pour dressing over the beans and tomatoes. Mix well. Decorate with eggs and a pile of parsley on top. Serve piyaz at room temperature with lemon slices and baked onion, or place a bite of piyaz into a sweet onion 'boat' to bring out the flavor. Squeeze lemon juice on top.

Recipe Yield

8 servings

Recipe Note

A regional twist on a traditional Turkish dish that's popular during Ramadan. Best place to get piyaz in Antalya: Mustafa'nin Yeri, where the tramway turns onto Ataturk Caddesi.

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