Best Piyaz Recipes

TURKISH PIYAZ (BEAN SALAD)

Turkish Piyaz (Bean Salad) image

From my one stop Turkish recipe site: turkingcookbook.com. I replaced half of the white cannellini beans with kidney beans for added color.

Provided by COOKGIRl

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups cannellini beans
1 1/2 cups dark red kidney beans
2 fresh tomatoes, diced (I used various colors of heirloom tomatoes including San Marzanos)
4 green onions, chopped (green and white parts-use purple scallions if you can find them)
1 small banana pepper, thinly sliced (also known as cubanelle)
1/4 medium red onion (diced or sliced)
lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional)
3 tablespoons extra virgin olive oil
1/2 lemon, juice of
salt, to taste
fresh crack black pepper, to taste
3 hard-boiled eggs, peeled and each egg quartered
black olives (I used Greek black olives)
fresh parsley (NOT dried)

Steps:

Rinse and drain the beans.
Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
Before serving, garnish with eggs, black olives and parsley.
Servings are estimated.
Preparation time is estimated using canned beans.

Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 2.8, Cholesterol 139.9, Sodium 339.1, Carbohydrate 34.5, Fiber 11.5, Sugar 5, Protein 16.5

PIYAZ

Piyaz image

This is an appetizer on the menu of a restaurant here in St. Louis called Aya Sofia. It's a cold bean salad, a traditional mediterranean dish. I loved it so much that I re-created it at home. The measurements are approximate, so adjust to your own taste. Time includes refrigeration.

Provided by St. Louie Suzie

Categories Beans

Time 1h10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces navy beans, drained
1/2 medium sized lemon, juice of
2 tablespoons olive oil
2 tablespoons fresh parsley, finely chopped
1 1/2 roma tomatoes, finely chopped
2 scallions, thinly sliced
1/4 cup red onion, finely chopped
1 teaspoon kosher salt
1/2 teaspoon sumac

Steps:

Mix all ingredients in a bowl, stirring very gently with a spoon so as not to chop up the beans. Let sit in the refrigerator for at least an hour to allow the flavors to meld.

ANTALYAN PIYAZ FOR RAMADAN

Antalyan Piyaz for Ramadan image

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.

Provided by sara_thorson

Categories Salad Beans

Time 9h45m

Yield 8

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 194.5 mg, Sugar 6 g

PIYAZ - TURKISH BLACK EYED PEA SALAD

Piyaz - Turkish Black Eyed Pea Salad image

The only part in this recipe that is time consuming is the peas. If you haven't got the time to boil the peas just buy canned peas (3 cans should do it).

Provided by Nye McClelland

Categories Beans

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 large red onions, grated or 1/2 large ground by hand with a bit of salt sprinkled on the onion
2 cups peas, soaked for 24hrs in salty water and boiled until done in the same water for soaking and drain well
4 roma tomatoes, diced
1/3 cup cilantro
2 tablespoons dill weed (dry or fresh what ever is available)
4 freshly squeezed lemons
3 tablespoons red wine vinegar
salt and black pepper
1 teaspoon ground cumin
1 1/2 teaspoons sumaq
4 -6 finely chopped garlic

Steps:

Toss all the ingredients together.
Marinate for a few hours or 24hrs and serve.
Great with barbecued salmon.

Nutrition Facts : Calories 196.6, Fat 0.9, SaturatedFat 0.1, Sodium 20.2, Carbohydrate 42.2, Fiber 8.4, Sugar 9.2, Protein 9.6

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