Taratorlu Piyaz - Appetizers


* 2 tomatoes
* 1 medium red onion
* 125 ml of lukewarm water
* 2 peppers (mild or hot)
* Juice of 1 lemon
* 4 tablespoons of balsamic vinegar
* 12 black olives
* 3 tablespoons of ‘tahin’
* 2 hardboiled eggs
* Salt, pepper
* 250 grams of white beans
* 1 bunch of parsley
* 4 tablespoons of olive oil (virgin or extra virgin)


Put the beans in a colander, wash them and leave them to soak overnight in a large pan of water. The next day cook the beans, uncovered, for 15 minutes on high heat. Remove the foam with a skimmer. Drain the beans, add fresh warm water and leave the beans to simmer for 45-60 minutes with the lid on the pan. Leave to cool off. Dip the tomatoes briefly in boiling water and remove the skin. Cut the tomatoes into small cubes. Peel the onions and cut them into small slices. Wash the peppers and remove the stems, seeds and piths. Cut the peppers into small pieces, wash the parsley and cut it fine as well. Drain the cooled off beans and divide the beans per portion over deep plates. Add some tomatoes, onions, peppers and parsley to every portion. Add some salt and pepper to every plate as well as one tablespoon of balsamic vinegar and one tablespoon of virgin olive oil. Mix the portions well.
Put the sesame paste (tahin) in a bowl. Add the lemon juice and the lukewarm water while stirring. Bring to taste with some salt. Pour some sesame dressing over every portion. Peel the eggs and cut them into four parts. Rinse the olives. Garnish the bean salad with the egg parts and olives.

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