Name: Antalyan Piyaz for Ramadan recipe
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

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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

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.
Preheat the oven to 350 degrees F (175 degrees C). Place onions on a baking sheet.
Bake in the preheated oven for 25 minutes.
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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