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Antalya Usulü Piyaz Recipe

This white bean salad recipe makes a perfect accompaniment to köfte but is also a tasty addition to your meze table.
Course Meze
Cuisine Turkish
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 200kcal
Author Turkey's For Life


  • 1 mug dried white beans or 1 large tin
  • 2 free range eggs hard boiled, peeled & cut into quarters
  • 1 onion peeled & cut into half moons
  • 1 red pepper roughly chopped
  • ½ bunch flat leaf parsley

For The Sauce

  • ½ mug vinegar
  • 2 tbsp olive oil
  • 1 tbsp tahini


  • If using dried beans, steep them overnight in water, first.
  • The following day, boil them in water for around 40-50 mins. Don't allow them to go completely soft as they'll continue to cook when you remove them from the heat.
  • If you are using tinned beans, drain the brine and then give them a good rinse to remove the flavour of the brine.
  • Add your beans to a large serving bowl.
  • Now add the onion, pepper and chopped parsley and mix together, carefully.
  • In a mug, mix your vinegar, oil and tahini then season with salt and pepper.
  • Do a taste test and add more tahini or more vinegar if you like.
  • Pour over your bean salad and mix together.
  • Now decorate your piyaz with your hard boiled eggs.
  • You can garnish with cherry tomato if you like.


  • There is no cook time on this piyaz recipe. Obviously, if you are using dried beans, add the 40 minutes cooking time.
  • Calories are approximate, depending on how much tahini and oil you use.
    Make more dressing if you prefer a more soup-like piyaz.