Name: Turkish White Bean Salad with Tahini Dressing
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 400 g dried white beans; 3 tbsp tahini; 3 tbsp lemon juice; 4 tbsp olive oil; 1 piece red onion; 2 piece tomatoes; 3 piece hard-boiled eggs; 1 bunch fresh parsley; 0.5 bunch fresh dill; 2 clove garlic; 1 tsp salt; 0.5 tsp black pepper

Piyaz is a beloved Turkish salad that originated in the Mediterranean regions of Turkey, particularly popular in Antalya where it's considered a local specialty. This hearty salad represents the essence of Turkish meze culture, where fresh ingredients are combined with bold flavors to create something greater than the sum of its parts. The magic of piyaz lies in its creamy tahini-based dressing that coats tender white beans and crisp vegetables. Each bite delivers a satisfying combination of textures - the soft, creamy beans contrast beautifully with crunchy onions and fresh herbs. The tahini dressing provides a rich, nutty depth while lemon juice adds brightness that awakens the palate. When you take your first bite, you'll experience the cool, refreshing taste that makes this dish perfect for warm weather. The aroma of fresh parsley and dill mingles with the earthy scent of tahini, creating an inviting Mediterranean fragrance. This salad improves as it sits, allowing the flavors to meld together beautifully. Piyaz is traditionally served as a meze alongside grilled meats, particularly döner or kebab, but it's substantial enough to be enjoyed as a light lunch on its own. The combination of protein-rich beans and healthy tahini makes it both nutritious and filling, while the fresh vegetables provide a satisfying crunch that keeps you coming back for more.

Ingredients

Instructions

Soak and cook beans

Soak dried white beans in cold water overnight for 8-12 hours. Drain and rinse the beans thoroughly. Place in a large pot with fresh water covering by 5cm. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat and simmer for 45-60 minutes until beans are tender but not mushy. Do not add salt during cooking as it will make the beans tough.
Prepare vegetables

Thinly slice the red onion into half-moons and soak in cold water for 15 minutes to reduce sharpness. Dice tomatoes into 1cm pieces, removing seeds and excess liquid. Finely chop parsley and dill, discarding thick stems. Mince garlic cloves very finely. Do not cut vegetables too far in advance as they will lose their freshness.
Make tahini dressing

In a medium bowl, whisk tahini with lemon juice over low heat (or at room temperature) for 2-3 minutes until smooth and creamy. Gradually add 2-3 tbsp cold water while whisking until the mixture reaches a pourable consistency. Add minced garlic, salt, and pepper. Do not add too much water at once or the dressing will become too thin.
Assemble the salad

Drain cooked beans and let cool for 10-15 minutes until warm but not hot. In a large serving bowl, combine beans with drained onions, diced tomatoes, and chopped herbs. Pour tahini dressing over the mixture and toss gently for 2-3 minutes until everything is well coated. Do not overmix as this will break up the beans.
Add finishing touches

Drizzle olive oil over the salad and season with additional salt and pepper to taste. Slice hard-boiled eggs and arrange on top as garnish. Let the salad rest at room temperature for 15-20 minutes to allow flavors to meld. Do not refrigerate immediately as the flavors develop better at room temperature.

Tips

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Cooking Tips

Add a pinch of baking soda to the bean cooking water to help soften them faster and ensure even cooking throughout.

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Alternatives

If tahini is unavailable, substitute with Greek yogurt mixed with a tablespoon of olive oil for a lighter, tangier version that's equally delicious.

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Serving & Storage

Serve piyaz as a side dish with grilled meats or as part of a meze spread. Store covered in the refrigerator for up to 3 days, but bring to room temperature before serving for best flavor.