← Nouns Cooking · Lebanese & Turkish

Ingredients

• 2 cans cannellini or white beans (400 g tins), drained and rinsed
• 1 Red onion, thinly sliced into half-moons
• 1 tsp Sumac
• 2 Tomato, diced
• 1 long green pepper, diced
• 30 g Parsley, chopped
• 4 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp white wine or grape vinegar
• 1 tsp Pul biber (Aleppo-style pepper flakes)
• ¾ tsp Salt
• 2 Eggs, hard-boiled and quartered (optional)
• 2 tbsp Tahini (optional)

Method

1. Rub the onion slices with the sumac and a pinch of salt and leave for 5 min.
2. Whisk the olive oil, lemon juice, vinegar, pul biber and salt in a large bowl.
3. Add the beans and toss gently so they soak up the dressing, then fold in the onions, tomatoes, pepper and most of the parsley.
4. Pile onto a plate, top with the remaining parsley and the egg quarters if using, and serve at room temperature.

Tips

• For the Antalya version, whisk the tahini into the dressing with a splash of water; the eggs and tahini are optional, and the eggs make it non-vegan.
• Tahini is sesame, a common allergen.

Sources

Written in our own words after cross-checking these recipes:

Turkey's For Life Ozlem's Turkish Table