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Turkish

Piyaz

Contains egg (no meat or fish)

White beans tossed with sumac-rubbed red onion, parsley, tomato, lemon and olive oil — the classic sharp, fresh partner to grilled köfte.

Piyaz is a Turkish salad from Türkiye, ready in about 25 minutes and made with white beans (canned) and red onion. It serves 4 and is rated beginner to cook.

Start cooking
A plate of piyaz, a kind of Turkish salad or meze
Photo: Chapultepec / Wikimedia Commons · public-domain
Prep
15 min
Cook
0 min
Rest
10 min
Total
25 min
Serves
4
Level
Beginner
Calories
247

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Rub the sliced onion with the sumac (opens in a new tab) and a pinch of the salt until it softens and turns pink.

    • 3 min

  2. Step 2

    Whisk (opens in a new tab) the olive oil (opens in a new tab), lemon juice (opens in a new tab), vinegar, chilli flakes (opens in a new tab) and remaining salt.

    • 2 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Toss the beans with the onion, parsley (opens in a new tab), tomato (opens in a new tab) and dressing. Leave for 10 minutes to absorb the flavours, then top with egg (opens in a new tab) and olives (opens in a new tab) if using.

    • 5 min

About this dish

Origin
Türkiye · Well documentedMore food from Türkiye
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
No-cook
Taste
tangy, fresh, herby, mild
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Carb-conscious
Without the optional extras: Vegan, Plant-based, Lacto-vegetarian, Egg-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly · Portable / lunchbox · Everyday
Cook more with
White beans (canned) · Red onion · Sumac · Parsley · Tomato · Lemon juice

Allergens

  • Contains, can be adapted: Eggsfrom egg
  • May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

247 kcal per serving

Estimated

1 serving ≈ 207 g · recipe makes 4

Where the energy comes from

  • Protein 15%
  • Carbohydrate 47%
  • Fat 38%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy247 kcal119 kcal
Protein9.5 g4.6 g
Carbohydrate30.1 g14.5 g
Net carbohydrate23.2 g11.2 g
Sugars2.9 g1.4 g
Added sugars0 g0 g
Fibre6.9 g3.3 g
Fat10.7 g5.2 g
Saturated fat——
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium853 mg412 mg
Salt equivalent2.1 g1 g
Vitamins & minerals per serving
Potassium
711 mg
Calcium
108 mg
Iron
4.4 mg
Magnesium
72 mg
Vitamin A (RAE)
59 µg
Vitamin C
17 mg
Vitamin D
0 µg
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: egg, black olives.
  • Sumac: Paprika (FDC 171329) as a stand-in dried ground red spice; values are approximate.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • If the beans taste flat, add the dressing while they are still slightly warm from a quick rinse in hot water — they soak it up better.

Common mistakes

  • Skipping the sumac rub — raw onion stays harsh and dominates the salad.

Serve with

  • With izgara köfte and bread, or as part of a cold meze table.

Food safety

  • Hard-boiled eggs should be cooked until the yolks are firm, kept chilled and eaten within 2 days once peeled.

Storage

  • Keeps 2 days in the fridge; add the parsley just before serving if making ahead.

Variations

  • Antalya piyazı (Türkiye): In Antalya the beans are dressed with a tahini, lemon and garlic sauce instead.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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