Antalyan Piyaz For Ramadan Recipes

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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

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

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     Bean Salads

Time 9h45m

Yield 8

Number Of Ingredients 13

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

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