Turkish White Bean Salad Recipe with Soft Jammy Eggs for Antalya Style Piyaz

5 from 1 vote

Turkish White Bean Salad Recipe with Soft Jammy Eggs for Antalya Style Piyaz

This Antalya style Turkish white bean salad recipe with soft jammy eggs makes you my take on Antalya usulü piyaz – piyaz is a Turkish white bean salad and Antalya usulü piyaz means it’s a white bean salad made the Antalya way. Traditionally, cold, soupy, garlicky white beans are topped with tomatoes, onions, fresh herbs, and hard-boiled boiled eggs. My recipe calls for most of the white beans to be blended for a hummus-like texture and I use cherry tomatoes, purple shallots, and jammy soft-boiled eggs. Serve with pita bread or crispy pita chips for a light meal or snack.

Prep Time25

Cook Time0

Total Time25

Course: Salad

Cuisine: Turkish

Servings:

Calories: 301kcal

Author: Lara Dunston

Equipment

Blender

Ingredients

4 eggs soft-boiled – see our guide to boiling perfect eggs
250 g cherry tomatoes halved
1 tsp quality sea salt
1 large purple shallot or small red onion finely sliced
2 tbsp fresh herbs dill, parsley, mint and/or celery leaves, roughly chopped
4 tbsp extra virgin olive oil
2 400g cans of butter beans of cannellini beans
4 cloves garlic roughly chopped
4 tbsp natural creamy Greek yoghurt
3 tbsp tahini
3 tbsp cider vinegar
½ lemon juice only
2 tsp ground cumin
1 tsp salt
1 tsp white pepper
1 tsp ground sumac or Aleppo pepper

Metric - US Customary

Instructions

Boil the eggs using our guide to perfect soft-boiled eggs, cool them in cold water, then set the eggs aside.
To a mixing bowl, add the halved cherry tomatoes, sprinkle the teaspoon of quality sea salt over them, add the finely sliced purple shallot or red onion, one tablespoon of fresh herbs, and one tablespoon of extra virgin olive oil, stir to combine well, and set aside.
Drain the beans, set aside half a can, and add the rest to a blender.
To the blender, add the garlic, yoghurt, tahini, cider vinegar, lemon juice, remaining extra virgin olive oil, cumin, salt and pepper and blend until well combined and creamy. If too dense, add a tablespoon or two of water and blend again. Taste, and adjust seasoning to suit your palate.
Scoop out and spread a thick layer onto a large serving plate, and spread the tomato and onion salad on top that.
Peel the soft jammy eggs and, working with one at a time, hold the egg over the salad, carefully slice it in half, and pop it on top, until you’ve arranged all the eggs on the salad.
Sprinkle on the ground sumac or ground Aleppo pepper and the remaining fresh herbs, and drizzle on more extra virgin olive oil if needed, and serve immediately – preferably with Turkish lamb or beef kofte.

Nutrition