Fasulye Piyazı Recipe
Fasulye piyazı is traditional Turkish bean salad. It is one of the most basic salads in Turkish cuisine, and like many known recipes, there are many who both love and hate it. I would neither love nor hate it. If I'm served, I would not say no, but I never ordered it especially. But like many recipes, my opinion about fasulye piyazı changed after I started making it myself at home.
Although Antalya piyazı is still my first choice, I also prepare fasulye piyazı from time to time. Let me explain the difference between those two for whom do not know the difference between. An extra tahini sauce is added to Antalya piyazı. When it comes to this difference, it is said that there is tahini in antalya piyazı, there is no in fasulye piyazı, but the difference is not exactly tahini, it is that magnificent sauce made with tahini. It is certain that tahini increases the calorie intake, but it also increases its flavor by at least the same amount. Of course this is the case for me. There are also many people who do not like tahini or things made with tahini. For them, fasulye piyazı is probably more preferable than the Antalya piyazı.
It is actually a very easy recipe to make fasulye piyazı. What distinguishes fasulye piyazı from the çoban salata is the boiled beans. In fact, the hardest part of the fasulye piyazı recipe is these boiled beans. Difficult may not be a right word, but it may be better to say that it takes time. Soaking dried beans overnight and cooking them without being hard or crushed can be a bit challenging.
There are two ways to overcome this difficulty. The first is to use canned boiled beans. This will take the recipe to çoban salata level in terms of easiness. Another method is to use dried beans that you have previously boiled and froze. In this way, you can use the dried beans that you have chosen and boiled as soft as you want, and you will make the fasulye piyazı much more practical.
- 1 cup dry beans,
- 1/2 onion,
- 1 tomato,
- 1 handful of chopped parsley,
- 1 tablespoon of vinegar of your choice,
- 1 tablespoon of lemon juice,
- 3 tablespoons of olive oil,
- 1/2 teaspoon of sumac,
- 1/2 teaspoon of hot pepper flakes,
- 1/4 teaspoon of black pepper,
- Soak the beans overnight,
- The next day, boil in the pressure cooker until soft,
- After it cools, strain the water,
- Finely chop the onion in half moon shape,
- Chop the tomato finely,
- Take the beans, onion, tomato and parsley in a deep bowl,
- Add vinegar, lemon juice, olive oil, sumac, pepper flakes, black pepper and salt and mix,
- Take it to the serving plate,
- Optionally, you can serve it with sliced boiled eggs.