John Myers
Turkish Bean Salad – Piyaz
The perfect turkish bean salad – piyaz recipe with a picture and simple step-by-step instructions.
- 380 g Field beans / broad beans cooked
- 1 Pc. Fresh onion
- 1 Pc. Pointed peppers
- 0,25 bunch Parsley
- 3 tbsp White wine vinegar
- 1 tsp Freshly squeezed lemon juice
- 1 tsp Paprika / Pul Bibir
- 1 pinch Sea-Salt
- 1 pinch Black pepper from the mill
- 2 tbsp Extra virgin olive oil
- 1 pinch Sugar
- 1 Pc. Hard boiled egg
- Put the cooked beans in a bowl. Pull out the onion, cut in half and cut into strips. Now sprinkle with sea salt and set aside for now.
- In the meantime, wash the parsley, shake dry and chop. Wash and clean the pointed peppers (remove the seeds and white skins) and cut into small strips. Add everything to the beans and mix.
- Knead the salted onion strips a little to make them softer, add the salt to the beans, mix again.
- Paprika (Pul Bibir), pepper, lemon juice, white wine vinegar. Mix a pinch of sugar with the already mixed ingredients, drizzle with the oil and stir. Let it steep for at least 30 minutes.
- Season to taste and, if necessary, season with salt and pepper, decorate with the sliced egg and serve.
- Unfortunately I left the fresh parsley in the shop and had to be content with very few frozen goods, too little.
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