Turkish Bean Salad or piyaz as it’s known locally, is a great, easy to rustle up side dish traditionally served as a side to grilled meat or as a meze. A vegetarian dish, the flavour combination is quite unique and something sure to impress friends with a love for Turkish food.
I remember the first time I ate Turkish bean salad, it was on a gulet blue cruise with my folks around Datca when I was a child. The chef on the boat always provided fabulous lunches and dinners; grilled meat, kofte, fish and a different selection of mezes and salads each day, I loved it!
The key ingredients that make this dish so tasty is the combination of the onions, lemon and the Turkish spice sumac. Sumac is not a spice that is common outside the Middle East. It’s made from a bush with deep red berries that are quite lemony in taste. Although you can buy the dried berries at some spice stalls, the ground version is most common and available in most supermarkets or at local open markets throughout Turkey. If you are in the UK it may be a little harder to find, your best bet is in the international section of larger supermarkets, in specialist shops or online.
Anyhow, if you are after a tasty dish that can be made quickly, have a go at this…
Turkish Bean Salad (Piyaz)Print This
- 1 Can Cannellini Beans (Haslanmis Kuru Fasulye, drained and rinsed)
- 1 Small Red Onion (halved and finely sliced)
- 2 Spring Onions (finely diced)
- 1 Large Ripe Tomato (peeled, deseeded, roughly chopped)
- 1 Handful Flatleaf Parsley (chopped)
- 1 Roasted Red Pepper (out of a jar, rinsed and chopped)
- 1 Lemon (juiced)
- 1 Tablespoon Good Olive Oil
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Sumac (Turkish Spice)
- 1/4 Teaspoon Red Pepper Flakes (Kirmizi Biber - optional)
Drain and rinse the beans.
- Add the spring and red onion to a large bowl along with the sumac and red pepper flakes (if using).
- Work the spices into the onion with your hands to soften the onions and blend the flavours.
- Stir in the chopped parsley, beans, roast red papper and tomatoes.
- In a separate bowl whisk together the lemon juice and olive oil. Season. Pour over the salad and stir.
- Check seasoning then turn out on to a sharing platter or large salad bowl.
Piyaz salad is a great vegetarian main dish or a side dish great with grilled meat, lamb, meatballs (kofte) or as a shared dish at a BBQ. It is also wonderful as part of a meze selection or served simply with a little feta cheese, a boiled egg and some crusty bread or pide.
There are many ways you could adapt this recipe by adding a little chopped chilli if you like a little spice, or add more salad ingredients (cucumber, rocket etc.).
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