🫘 Piyaz
Piyaz is a Turkish white bean salad of tender cooked beans tossed with thinly sliced onion, tomato and plenty of parsley, dressed with olive oil, lemon or vinegar and a little chilli flake. It is fresh, tangy and filling. It is served cold as a side, most famously alongside grilled meatballs (köfte).
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g cooked white beans
- 1 red onion, thinly sliced
- 2 tomatoes, diced
- 30 g parsley, chopped
- 30 ml olive oil
- 30 ml lemon juice or vinegar
- Salt, sumac and chilli flakes
Method
- Rub the sliced onion with salt and sumac and leave 5 minutes.
- Rinse and drain the beans.
- Combine beans, onion, tomatoes and parsley in a bowl.
- Dress with olive oil, lemon juice, salt and chilli flakes, toss and chill for 10 minutes before serving.
How to make it lighter
- Use 1 tbsp olive oil and more lemon juice; 1 tbsp olive oil ≈ 120 kcal.
- Add extra tomato and parsley to increase volume.
- Serve it as the main base of a plate with grilled meat, not as an extra side.
History
Piyaz is eaten all over Türkiye, and the Antalya version is especially well known. The pairing of piyaz with grilled köfte is a classic of Turkish köfte restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →