Meze Atlas, Greens and salads

Piyaz

/pee·YAZ/

White bean salad with onion, parsley, sumac and vinegar

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

• 250 gdried white beans (kuru fasulye)
• 1red onion, halved and thinly sliced
• 1 tspsumac
• ½ bunchflat-leaf parsley, chopped
• 4 tbspolive oil
• 2 tbspgrape vinegar
• 1 tbsplemon juice
• 1 tsppul biber (Aleppo-style chilli flakes)
• 1 tspsalt
• 2eggs, hard-boiled and quartered
• 1tomato, cut into wedges

Method

1. Soak the beans in plenty of cold water for 8 to 12 hours, then drain.
2. Cover with fresh water, bring to the boil and simmer for 45 to 60 minutes until tender but whole. Add half the salt in the last 10 minutes. Drain and cool.
3. Rub the onion with the sumac and a pinch of salt for a minute to soften it.
4. Whisk the olive oil, vinegar, lemon juice, pul biber and remaining salt.
5. Toss the beans with the onion, parsley and dressing.
6. Serve topped with the egg and tomato.