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| Antalyan Piyaz for Ramadan |
"A regional twist on a conventional Turkish dish it truly is popular at some point of Ramadan. Best area to get piyaz in Antalya: Mustafa'nin Yeri, where the tramway turns onto Ataturk Caddesi."
Ingredients :
- 2 cups dry notable Northern beans
- water to cover
- 2 tomatoes, peeled and diced
- 10 small sweet onions, peeled
- 1/four cup olive oil
- 1/four cup white vinegar
- 1/four cup tahini
- 4 cloves garlic, minced
- half teaspoon salt
- 1/2 teaspoon floor black pepper
- half cup finely chopped parsley
- 3 hard-boiled eggs, quartered
- 1 lemons, sliced, or greater to flavor
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 9H45M |
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- Soak beans in a pot of water for eight hours to in a single day. Bring to a boil; cook dinner on medium warmth until gentle, approximately 1 hour. Divide beans between 3 bowls; blend in tomatoes.
- Preheat the oven to 350 degrees F (one hundred seventy five levels C). Place onions on a baking sheet.
- Bake inside the preheated oven for 25 mins.
- Place 2 tablespoons of cooked beans in a bowl and weigh down right into a pulp. Mix in oil, vinegar, tahini, garlic, salt, and pepper. Pour dressing over the beans and tomatoes. Mix nicely. Decorate with eggs and a pile of parsley on pinnacle. Serve piyaz at room temperature with lemon slices and baked onion, or area a chunk of piyaz into a sweet onion 'boat' to bring out the flavor. Squeeze lemon juice on top.
Notes :
- I like to position every bite of piyaz right into a sweet onion 'boat;' it brings out the taste.
- Feel free to used canned Northern beans as opposed to cooking uncooked beans.
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