Antalya Style Kidney Bean Salad
1 can kidney beans, 540 ml, do not drain all the juice, leave 2-3 tbsp juice in it
1 medium size tomato, cut in small cubes
1 small onion, sliced
1 tbsp vinegar
4-5 tbsp extra virgin olive oil
2-3 garlic cloves, smashed with salt
3 tbsp lemon juice
~1/4 cup tahini
1 slice of inside of 1 or 2 days old Turkish bread, crumbled (if you use fresh bread, use blender to mix all the dressing ingredients)
1/4 cup parsley, chopped
1 hard boiled egg, cut in 4
Extra virgin olive oil
Whisk dressing ingredients in a small bowl. Dilute it with a little bit water.
Toss the kidney beans, onion, tomato, olive oil, salt and dressing (tarator) in a bowl. Then place it on a service plate. Garnish with egg slices and parsley. Drizzle some extra virgin olive oil.
*The Antalya Style Kidney Bean Salad" must be served with the olive oil and vinegar carafes on the table, so that people can use it as much as they want....
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