Antalyan Style Piyaz of Flageolet Beans

Beans Flageolet Beans Mediterranean Middle Eastern Pulses Salad Summer

by India Matthews November 07, 2025

Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.

See our guide to cooking pulses: Cooking beans & other pulses, the basics: water & heat - Pulses 101, part 2

Ingredients

500g cooked Flageolet Beans
2 tbsp Tahini
1 tsp Cumin Seeds
100ml Olive Oil
½ Lemon, juice
1 tsp White Wine Vinegar
15g Fresh Parsley
15g Fresh Dill
3 Eggs
Handful of Baby Tomatoes, halved
1 Garlic Clove
1 tsp Sumac

Method

Bring a pan of water to a boil, then lower in the eggs. Cook for around 6½ to 7 minutes. Cool for 30 seconds in cold water, then peel and slice into quarters, set aside.
Add the cooked beans to a large bowl. Stir in the tahini, grated garlic, olive oil, vinegar, and some of the chopped dill and parsley. Give it a really good mix, adding a splash of water if needed to loosen.
Season the beans and transfer to a serving bowl.
Layer over the sliced tomatoes, eggs and the remaining herbs. Top with sumac and drizzle more olive oil.

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