The Turkish Bean Salad was one of my favourite dishes to eat on my trip to Turkey a few years back. In Istanbul, in many of the restaurants, the second you sat down, would see a ninja like waiter sweep into view, proudly parading a giant tray of small meze plates to tempt you. You'd point and pick (a great way to order food) at the plates that looked most appealing.
Bring a small pan of water to the boil and cook the eggs for 6 minutes Cool for 30 seconds in cold water then peel the eggs, cut into slices or quarters and set aside.
Drain the cannellini beans and rinse through a sieve then add to a large bowl.
Stir in the yoghurt, cumin, lemon juice, vinegar, olive oil and salt & pepper.
Pour the beans mix onto a platter to form a single layer. Thinly slice the onion and mix with the sumac then sprinkle this on top of the beans. Arrange the eggs on top then scatter over the dill and Aleppo pepper.Finally, drizzle over a little more extra virgin olive oil.
Refrigerate until needed, but bring to room temperature for 30-60 mins for the best flavour.
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Notes
Canned beans - To save time, canned beans are perfect. White beans, cannellini beans and Butter beans are my favourite, but experiment with your favourite beans by all means.Add Tahini - This recipe works splendidly with a little nutty tahini added. Add 1-2 tablespoons to the yoghurt.Herbs - Mix up the fresh herbs. This recipe uses dill, but try mint, parsley, oregano, marjoram, thyme or tarragon. You could also try dry mint or dill.Storage - Fasulye Piyaz will stay fresh in the fridge, in an airtight container, for about a week. It's not suitable for freezing.