Piyaz: Turkish salad specialty – EAT CLUB

There are some dishes that a friend’s mother used to prepare for me. Piyaz, a giant white bean and red onion salad, is a must. In addition, there were mostly homemade köfte. I always said it then Nuriye, your köfte are töfte, and she was happy as a Pig. Now I prepare the pizza myself, because I always liked to look over my shoulder while he was cooking.

In Turkey, salad is called by the way Antalya Usul Piyaz and it’s a little more liquid. The city gives its name Antalya, a bustling city on the Mediterranean Sea. I was there in the 90s when it was quieter. Today, many people from all over the world enjoy the climate, a Piyaz and visit the legendary Hadrian’s Gate. Let’s stick with the foods of the region, because there are some culinary delights there:

Some spinach and feta börek add love to an oriental dish.


The same goes for Piyaz: Ask 5 people for the recipe and you’ll get 15 different variations. Some put a lot of sauce on it, others add a little boiled egg, some prefer dried beans, and then of course there are those who use canned beans.

That’s okay, because such a refreshing pizza is eaten in many Mediterranean countries. The names are as different as the prep work. But with mom Nuriya a pizza came to the table. You can discover more great recipes in our Turkish recipes collection.

a bowl of Turkish Piyaz salad stands on a white background.


Turkish salad specialty: Piyaz


Refreshing bean salad: pijaz.

the preparation

  1. Drain the beans in a colander. Peel the onions and cut them into rings. Wash the parsley, shake dry and chop finely. Wash and chop the tomatoes. Wash, halve, clean and cut the green peppers into rings. Put everything together in a bowl or on a salad plate and mix gently. Beans are very delicate and should not be damaged.

  2. Mix the vinegar and lemon juice with the salt in a bowl until the salt crystals have dissolved. Stir in tahini and freshly ground black pepper. Whisk in the olive oil until the oil and vinegar combine to form an emulsion. Immediately add to the salad, otherwise the acid and oil will separate again. This is already.

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