Tender white beans, ripe tomato and wedges of hard-boiled egg come together under a creamy tahini, lemon and vinegar dressing. This Turkish piyaz is a hearty side dish that goes well with grilled meat, but can also be served with bread as a mezze.
Piyaz is a Turkish bean salad, but its ingredients vary from region to region. The version from Antalya stands out for its tahini dressing, which makes the salad creamier and richer than a simple bean salad with oil and vinegar. White beans are the base; onion, parsley and tomato add freshness and texture, while wedges of hard-boiled egg round out the dish. The proportions here are chosen so the sauce coats the beans without hiding them.
For convenience, use canned or jarred white beans, rinsed and drained well. They’re already cooked and just need to be gently mixed with the other ingredients. You can also cook dried beans yourself: soak them according to the package instructions, then cook until tender, taking care to keep them whole. Let warm beans cool before adding the tahini dressing; the sauce stays more even with cold or lukewarm beans, and the parsley won’t wilt.
Tahini can be thick and somewhat bitter. Stir the jar well first so the oil mixes back into the sesame paste. Lemon juice and vinegar bring a pronounced but balanced acidity, while garlic adds a little bite to the dressing. Add the water gradually, stirring as you go. Tahini may thicken at first when the acidity is added, but enough water will turn it into a spoonable sauce. If the dressing is still too thick, add a small splash of water at a time. Taste before serving: the sauce should taste fresh and be able to coat the tender beans well.
Slice the onion thinly so it doesn’t overpower the salad. If you find raw onion sharp, briefly rinse the slices under cold water and pat them dry. Use a ripe, firm tomato and cut it just before serving; this keeps excess liquid from collecting in the bowl. Juicy, ripe tomatoes are often easier to find in summer, but firm shop-bought tomatoes work all year round. If a ripe tomato is very watery, let it drain for a moment after cutting.
Serve the piyaz at room temperature or slightly chilled, with the eggs and tomato on top so each ingredient remains distinct. It goes well alongside grilled meat and other dishes on the table, but with flatbread or crusty bread it also makes a satisfying mezze. Cover leftovers and store them in the fridge, using them within two days; keep in mind that the onion and tomato will release liquid over time. This dish is eaten cold and doesn’t need to be reheated.
Boil the eggs for 9 minutes. Rinse them under cold water, peel and cut into wedges.
In a bowl, whisk together the tahini, lemon juice, red wine vinegar, garlic and salt. Gradually whisk in the cold water until the dressing is smooth and spoonable. Season with black pepper and more salt if needed.
Put the drained white beans, red onion and parsley in a large bowl. Gently fold in about two thirds of the dressing, taking care to keep the beans whole.
Cut the tomatoes into wedges. Arrange them and the eggs over the bean salad, then spoon the remaining dressing on top. Serve immediately, or let the salad sit briefly so the flavors can mingle.
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